NDLI: Stability of anthocyanins and sugars during heating for low sugar meoru (Vitis coignetiea) jam-making under singlet oxygen

Content Provider	Springer Nature Link
Author	Kim, Moonjung Choe, Euk
Copyright Year	2013
Abstract	Stability of meoru (Vitis coignetiea) anthocyanins during heating under singlet oxygen to simulate low sugar meoru jam-making was studied. Samples consisted of meoru juice, sugars (sucrose, glucose, or fructose), and pectin were placed at 10 or 90°C under singlet oxygen which was produced with riboflavin under 5,500 lx. Anthocyanins present in samples were malvidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, malvidin-3-glucoside, and cyanidin-3-glucoside in a decreasing order. Meoru anthocyanins were degraded under singlet oxygen and heating accelerated the degradation. Degradation was faster in monoglucoside anthocyanins than diglucoside anthocyanins, and in samples added with sucrose or fructose than in samples with glucose. Sucrose in samples was hydrolyzed to glucose and fructose possibly by acid present in meoru, at higher rate at 90°C than at 10°C. Simple sugars added or produced by hydrolysis of sucrose were stable during heating or at 10°C under singlet oxygen, possibly due to quenching activity of meoru anthocyanins on singlet oxygen.
Starting Page	645
Ending Page	650
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	22
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	Springer Netherlands
Publisher Date	2013-06-30
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	singlet oxygen meoru anthocyanin low sugar jam heating Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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