Copigmentation Effects of Exogenous Caffeic Acid and Ferulic Acid on Anthocyanins in Blackberry Juice

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Abstract

Abstract: To enhance the stability of anthocyanins in blackberry juice,the co-pigmentation effects of exogenous caffeic acid and ferulic acid on anthocyanins in blackberry juice were investigated using visible absorption spectra and HPLC-DAD-MS.The results showed that both caffeic acid and ferulic acid could significantly increase the absorption intensity (Aλmax) and its wavelength (λmax) of anthocyanins in blackberry juice.These phenomena suggested occurrence of co-pigmentation effects of caffeic acid and ferulic acid on anthocyanins in blackberry juice.The co-pigmentation intensity depended on duration and concentrations of caffeic acid and ferulic acid.Two new anthocyanin derivatives (cyanidin-3-glucoside-4-vinylcatechol and cyanidin-3-dioxalylglucoside-4-vinylcatechol) and three new anthocyanin derivatives (cyanidin-3-glucoside-4-vinylguaiacol,cyanidin-3-dioxalylglucoside-4-vinylguaiacol and cyanidin-3-glucoside-arabinoside-4-vinylguaiacol) were observed in blackberry juice with HPLC-DAD-MS analysis by adding caffeic acid and ferulic acid,respectively.

Key words: blackberry juice, anthocyanin, caffeic acid, ferulic acid, co-pigmentation

CLC Number:

R284.2

PENG Chang-an,LU Feng-bo,YUAN Ye,TANG Xiao-yuan,HAN Yong-bin. Copigmentation Effects of Exogenous Caffeic Acid and Ferulic Acid on Anthocyanins in Blackberry Juice[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2012, 23(1): 94-97.

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Copigmentation Effects of Exogenous Caffeic Acid and Ferulic Acid on Anthocyanins in Blackberry Juice

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