Study on stability and oxygen radicals scavenging capacity of acylated blueberries anthocyanins

The instability of natural anthocyanins was a big obstacle for its usage in food as colorants. In order to improve the stability of anthocyanins,molecular modification was used. The molecular modification of blueberry anthocyanins by acylation,the light,thermal stability and scavenging oxygen radicals of acylated anthocyanins were studied. The UV absorption spectrum and infrared spectrum showed that the blueberry anthocyanins had been acylated. Light and heat stability of acylated anthocyanins were significantly increased being compared with no acylated anthocyanins,but the capability of acylated anthocyanins on scavenging the hydroxyl radical,superoxide anion radical were weaker than those no acylated anthocyanins. IC50 of scavenging hydroxyl radical and superoxide anion was 0. 74,3. 14mg/mL,respectively.