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A novel copigment of quercetagetin for stabilization of grape skin anthocyanins

Xu, Honggao, Liu, Xuan, Yan, Qiuli, Yuan, Fang, Gao, Yanxiang
Food chemistry 2015 v.166 pp. 50-55
anthocyanins, color, epigallocatechin, exposure duration, grapes, half life, kinetics, pH, photostability, polyphenols, rutin, tea
The thermal and light stability of grape skin anthocyanins combined with quercetagetin was investigated at designed pH values of 3, 4 and 5. The molar ratios of anthocyanins to quercetagetin were 1:10, 1:20 and 1:40 for thermally treatment at 70°C, 80°C and 90°C, respectively, and the ratios were tested at 5:1, 1:1, 1:5 and 1:10 in the light exposure experiments. The degradation reaction of anthocyanins in the presence of quercetagetin followed the first-order kinetic model. The half-life (t1/2) of anthocyanins was extended significantly with the increase of quercetagetin concentration (p<0.05). The total colour difference values (ΔE∗) for the anthocyanin solutions with quercetagetin were smaller than those without copigment under the same experimental conditions (pH and light exposure time). Compared with epigallocatechin gallate (EGCG), tea polyphenols (TP), myricitrin and rutin, quercetagetin was the most effective copigment to stabilize grape skin anthocyanins.