Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss

Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes....

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Autores principales:	Matthew R. Dorris, Bradley W. Bolling
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cranberry anthocyanin juice polymeric color proanthocyanidin precipitate Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/c37517ce7a2e420eb2f0a2536126f24b
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spelling	oai:doaj.org-article:c37517ce7a2e420eb2f0a2536126f24b2021-11-25T16:28:37ZCranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss10.3390/antiox101117882076-3921https://doaj.org/article/c37517ce7a2e420eb2f0a2536126f24b2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1788https://doaj.org/toc/2076-3921Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate’s pigmentation results from PCs that are also present in the soluble phase.Matthew R. DorrisBradley W. BollingMDPI AGarticlecranberryanthocyaninjuicepolymeric colorproanthocyanidinprecipitateTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1788, p 1788 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cranberry anthocyanin juice polymeric color proanthocyanidin precipitate Therapeutics. Pharmacology RM1-950
spellingShingle	cranberry anthocyanin juice polymeric color proanthocyanidin precipitate Therapeutics. Pharmacology RM1-950 Matthew R. Dorris Bradley W. Bolling Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
description	Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate’s pigmentation results from PCs that are also present in the soluble phase.
format	article
author	Matthew R. Dorris Bradley W. Bolling
author_facet	Matthew R. Dorris Bradley W. Bolling
author_sort	Matthew R. Dorris
title	Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
title_short	Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
title_full	Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
title_fullStr	Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
title_full_unstemmed	Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
title_sort	cranberry (<i>vaccinium macrocarpon</i>) juice precipitate pigmentation is mainly polymeric colors and has limited impact on soluble anthocyanin loss
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c37517ce7a2e420eb2f0a2536126f24b
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_version_	1718413165343014912

Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss

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