Formation, Tentative Mass Spectrometric Identification, and Color Stability of Acetaldehyde-Catalyzed Condensation of Red Radish (<i>Raphanus sativus)</i> Anthocyanins and (+) Catechin

Formation, Tentative Mass Spectrometric Identification, and Color Stability of Acetaldehyde-Catalyzed Condensation of Red Radish (<i>Raphanus sativus)</i> Anthocyanins and (+) Catechin

Red radish anthocyanins are relatively stable due to the acylation of anthocyanins with organic and phenolic acid moieties. The objective of this study was to create and identify a novel ethyl-bridged acylated anthocyanin with a stable violet color from red radishes in the presence of acetaldehyde a...

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Bibliographic Details
Main Authors: Nathan B. Stebbins, Luke R. Howard, Ronald L. Prior, Cindi Brownmiller, Rohana Liyanage, Jackson O. Lay
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Beverages
Subjects:
anthocyanin
acetaldehyde
radish
catechin
natural colorant
Online Access:https://www.mdpi.com/2306-5710/5/4/64

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