<i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray
In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the <i>Lycium ruthenicum</i> Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-l...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/23/7073 |
| _version_ | 1797507441706926080 |
|---|---|
| author | Yanping Wang Jingxian Fu Dong Yang |
| author_facet | Yanping Wang Jingxian Fu Dong Yang |
| author_sort | Yanping Wang |
| collection | DOAJ |
| description | In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the <i>Lycium ruthenicum</i> Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried <i>Lycium ruthenicum</i> Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in <i>Lycium ruthenicum</i> Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins <i>in situ</i> with freeze-drying methods and to store the fruits at low temperatures with glucose. |
| first_indexed | 2024-03-10T04:48:31Z |
| format | Article |
| id | doaj.art-93a4cc208935444b8ddbe508506e3a25 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T04:48:31Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-93a4cc208935444b8ddbe508506e3a252023-11-23T02:46:53ZengMDPI AGMolecules1420-30492021-11-012623707310.3390/molecules26237073<i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> MurrayYanping Wang0Jingxian Fu1Dong Yang2Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, ChinaIn this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the <i>Lycium ruthenicum</i> Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried <i>Lycium ruthenicum</i> Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in <i>Lycium ruthenicum</i> Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins <i>in situ</i> with freeze-drying methods and to store the fruits at low temperatures with glucose.https://www.mdpi.com/1420-3049/26/23/7073anthocyanin<i>Lycium ruthenicum</i> Murraystability |
| spellingShingle | Yanping Wang Jingxian Fu Dong Yang <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray Molecules anthocyanin <i>Lycium ruthenicum</i> Murray stability |
| title | <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray |
| title_full | <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray |
| title_fullStr | <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray |
| title_full_unstemmed | <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray |
| title_short | <i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray |
| title_sort | i in situ i stability of anthocyanins in i lycium ruthenicum i murray |
| topic | anthocyanin <i>Lycium ruthenicum</i> Murray stability |
| url | https://www.mdpi.com/1420-3049/26/23/7073 |
| work_keys_str_mv | AT yanpingwang iinsituistabilityofanthocyaninsinilyciumruthenicumimurray AT jingxianfu iinsituistabilityofanthocyaninsinilyciumruthenicumimurray AT dongyang iinsituistabilityofanthocyaninsinilyciumruthenicumimurray |