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Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat

Straathof, Nicole
http://orcid.org/0000-0002-9513-7274
http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301

Abstract Details

2020, Master of Science, Ohio State University, Food Science and Technology.
Color is a key factor affecting consumer’s food choices. Artificial colorants have been used since the late 1800s, however, there is consumer and regulatory push to replace artificial colorants with naturally derived ones due to health and environmental reasons. Anthocyanins (ACN) are widely distributed pigments in plants that may act as antioxidants in the human body but have limited stability in foods. In aged red wines, ACN with a free hydroxyl group at C-5 condensate with a cofactor to form new 4-ring pigments called pyranoanthocyanins (PACN). Like ACN, PACN form naturally in nature and provide health benefits in the human body. They have an orange hue and are more stable than ACN but form slowly and inefficiently. The objective of this study was to produce PACNS faster and more efficiently using caffeic acid (CA) as cofactor and temperature as catalyzer. European elderberries (Sambucus nigra) containing cyanidin-derivatives with free hydroxyl group at C-5 were the ACN source. Elderberry powder was dissolved in water and anthocyanins were semi-purified using a C18 resin and concentrated. The monomeric anthocyanin concentration, measured by the pH differential method, was adjusted close to 25µM with 0.1M phosphoric acid buffer. CA, dissolved in 15% ethanol, was diluted with the buffer to achieve ACN-CA molar ratios of 1:50, 1:100, 1:150, and 1:200 and incubated at 65°C for 8 days. The effect of temperature was tested using a CA saturated ACN solution and incubating the samples at 25°C, 50°C, and 75°C for 4 days. Changes in composition were monitored using uHPLC coupled to PDA and MS/MS detectors. When different temperatures were compared at the same CA concentrations, samples incubated for 24 hr at 25°C had the most pigment remaining (98%). Samples held at 75°C for 72 hr degraded the most (only 30% left). Incubation at 75°C converted about 90% to PACN in 24 hours and about 100% to PACN in 48 hr. When samples of anthocyanin were incubated at the same temperature (65°C), higher ACN:CA ratios seemed to protect the integrity of the pigments. The highest tinctorial strength was shown after 48 hours with 1:150 ratios. PACN formation rate was fastest between 24 and 48 hr with all ACN:CA molar ratios. These results suggest more stable PACN could be produced from elderberry ACN, CA, and heat with potential application as a pigment. Replacing artificial ingredients is a priority for many food consumers and producers. PACN might eventually be applied to a variety of products throughout the food industry to replace artificial colorants and to introduce a natural alternative that also provides antioxidative effects.
M. Monica Giusti (Advisor)
Jessica Cooperstone (Committee Member)
Rafael Jimenez-Flores (Committee Member)
77 p.
Food Science
pyranoanthocyanin; anthocyanin; Sambucus nigra; elderberry; caffeic acid; cinnamic acid; cofactor; pH differential method; uHPLC; MS-MS; PDA; natural food colorant

Recommended Citations

Citations

  • Straathof, N. (2020). Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301

    APA Style (7th edition)

  • Straathof, Nicole. Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat. 2020. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301.

    MLA Style (8th edition)

  • Straathof, Nicole. "Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat." Master's thesis, Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301

    Chicago Manual of Style (17th edition)

osu1595434368873301
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