BIOMAT Database Logo BIOMAT Database Logo

Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systems. 2013

Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47906, USA.

Recently, interest in the application of natural pigments to replace synthetic dyes in beverages has grown. The present study investigates the stability of anthocyanin-rich grape and purple sweet potato (PSP) extracts to photo- and thermostresses in ready-to-drink (RTD) beverage models including hot fill beverages with various concentrations of ascorbic acid, a preserved beverage, and a vitamin-enriched water beverage. Thermo- and photostresses were induced at 40, 60, and 80 °C and 250, 500, and 750 W/m(2), respectively. Qualitative and quantitative data on anthocyanin content were collected by pH differential assay and LC-MS. Increasing concentration of ascorbic acid caused more rapid degradation through thermostress, but had a protective effect through photostress. Additionally, PSP was significantly less stable than grape extract in the vitamin-enriched water model beverage through photostress. Furthermore, photostress caused the formation of monoacylated peonidins from diacylated peonidins.

UI MeSH Term Description Entries
D007700 Kinetics The rate dynamics in chemical or physical systems.
D008956 Models, Chemical Theoretical representations that simulate the behavior or activity of chemical processes or phenomena; includes the use of mathematical equations, computers, and other electronic equipment. Chemical Models,Chemical Model,Model, Chemical
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D000872 Anthocyanins A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin, pelargonidin or delphinidin. The conjugated bonds result in blue, red, and purple colors in flowers of plants. Anthocyanidin,Anthocyanidins,Anthocyanin,Leucoanthocyanidins
D001628 Beverages Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed) Beverage
D027723 Ipomoea batatas A plant species of the genus IPOMOEA, family CONVOLVULACEAE. Some cultivars are sweet and edible whereas bitter varieties are a source of SAPONINS. This sweet potato is sometimes referred to as a yam (DIOSCOREA). Sweet Potato,Yam, Pseudo,Pseudo-Yam,Ipomoea batata,Potato, Sweet,Potatos, Sweet,Pseudo Yam,Pseudo Yams,Pseudo-Yams,Sweet Potatos,Yams, Pseudo,batatas, Ipomoea
D027843 Vitis A plant genus in the family Vitaceae. It is a woody vine cultivated worldwide. It is best known for grapes, the edible fruit and used to make WINE and raisins. Grapes,Raisins,Vitis vinifera,Grape,Raisin

Related Publications

Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Two acylated anthocyanins from purple sweet potato.
January 1997, Phytochemistry,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging.
October 2017, Food research international (Ottawa, Ont.),
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion.
July 2022, Food science and biotechnology,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells.
October 2021, Food science and biotechnology,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
May 2019, Journal of agricultural and food chemistry,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Identification and quantification of anthocyanins in purple-fleshed sweet potato leaves.
June 2019, Heliyon,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
November 2015, Food chemistry,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki.
May 2005, Bioscience, biotechnology, and biochemistry,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Anthocyanins from purple sweet potato alleviate doxorubicin-induced cardiotoxicity in vitro and in vivo.
September 2021, Journal of food biochemistry,
Brian J Song, and Teryn N Sapper, and Claire E Burtch, and Karen Brimmer, and Mark Goldschmidt, and Mario G Ferruzzi
Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.
January 1999, Bioscience, biotechnology, and biochemistry,
Copied contents to your clipboard!