Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice

Narku Felix Engmann, Yong-Kun Ma, Xu Ying and Ye Qing
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Narku Felix Engmann: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
Yong-Kun Ma: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
Xu Ying: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
Ye Qing: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China

Czech Journal of Food Sciences, 2013, vol. 31, issue 1, 72-80

Abstract: 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.

Keywords: mulberry fruit; antioxidants; health benefits; HPLC-ESI-MS (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:530-2011-cjfs

DOI: 10.17221/530/2011-CJFS

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