@article{TENG2023, 
author = {Hui TENG and Yani MI and Yuanju HE and Hongting DENG and Chao AI and Lei CHEN},
title = {Preparation of Acylated Anthocyanin and Its Thermal Degradation Properties and Antioxidant Activity},
year = {2023},
journal = {Food Science},
volume = {44},
number = {6},
pages = {49-56},
keywords = {acylation, anthocyanin, centaulin-3-O-glucoside, methyl cinnamate, lipase},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220705-044},
doi = {10.7506/spkx1002-6630-20220705-044},
abstract = {Food-grade methyl cinnamate as an acyl donor was used to enzymatically acylate cyanidin-3-O-glucoside (C3G) under reduced pressure, which has the advantages of safety, high efficiency and single acylation product. After being purified by semi-preparative high-performance liquid chromatography (SP-HPLC), the acylation product was evaluated for its thermal stability and antioxidant activity. The results showed that the acylation rate was 80%, and the purity of the purified acylated C3G was as high as 98.3%. Mass spectral analysis showed that the acylated product was cyanidin-3-(6-cinnamoyl)-glucoside (C3(6C)G). Acylation modification significantly improved the lipid solubility and thermal stability of C3G. C3G and C3(6C)G had weaker scavenging capacity against 2,2-amino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation but similar 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, ferric reducing and antioxidant power (FRAP) and hydroxyl radical scavenging capacity compared with vitamin C (VC) at the same concentration. At 200 μmol/L, the hydroxyl and DPPH radical scavenging capacity of C3(6C)G was significantly enhanced compared with C3G (P < 0.05), while there was no significant difference in ABTS radical cation scavenging or FRAP between C3G and C3(6C)G (P > 0.05), which showed that cinnamyl modification did not impair the antioxidant capacity of anthocyanins, but instead improved the scavenging capacity against hydroxyl radicals.}
}