Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high h...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201301-0012_investigating-the-effect-of-high-hydrostatic-pressure-processing-on-anthocyanins-composition-of-mulberry-morus.php |
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| author | Narku Felix ENGMANN Yong-Kun Ma Xu YING Ye QING |
| author_facet | Narku Felix ENGMANN Yong-Kun Ma Xu YING Ye QING |
| author_sort | Narku Felix ENGMANN |
| collection | DOAJ |
| description | Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected. |
| first_indexed | 2024-04-10T08:34:06Z |
| format | Article |
| id | doaj.art-ba2f6a26d79a4d8bbcbb139a2817de62 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:06Z |
| publishDate | 2013-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ba2f6a26d79a4d8bbcbb139a2817de622023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-02-01311728010.17221/530/2011-CJFScjf-201301-0012Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juiceNarku Felix ENGMANN0Yong-Kun Ma1Xu YING2Ye QING3School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. ChinaAnthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected.https://cjfs.agriculturejournals.cz/artkey/cjf-201301-0012_investigating-the-effect-of-high-hydrostatic-pressure-processing-on-anthocyanins-composition-of-mulberry-morus.phpmulberry fruitantioxidantshealth benefitshplc-esi-ms |
| spellingShingle | Narku Felix ENGMANN Yong-Kun Ma Xu YING Ye QING Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice Czech Journal of Food Sciences mulberry fruit antioxidants health benefits hplc-esi-ms |
| title | Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice |
| title_full | Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice |
| title_fullStr | Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice |
| title_full_unstemmed | Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice |
| title_short | Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice |
| title_sort | investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry morus moraceae juice |
| topic | mulberry fruit antioxidants health benefits hplc-esi-ms |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201301-0012_investigating-the-effect-of-high-hydrostatic-pressure-processing-on-anthocyanins-composition-of-mulberry-morus.php |
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