ScholarLens Back to search
2018•DEStech Transactions on Engineering and Technology ResearchOpen access

Acylation and Stability Analysis of Blueberry Anthocyanins

Qing Lian Xu, Yuanjing Zhou, Liping Luo, Yuxiang Wu, Fei Nie, Guilong Gao

Open full text 4 citations

Abstract

The instability of blueberry anthocyanins was a big obstacle for its usage. In order to improve the stability of anthocyanins, molecular modification was used. In this paper, the molecular modification of blueberry anthocyanins was acylated by using aliphatic carbonyl acids. The effects of the acylated agents with different length of carbon chain and different number of carbonyl group on stability of blueberry anthocyanins were investigated. The UV-Vis absorption spectrum showed that the blueberry anthocyanins had been acylated. The stabilities (light and heat) were significantly increased being compared with unacylated anthocyanins. Results showed that the acylation method could increase the stability of original anthocyanin extracts.

About this research paper

What this paper is about

The instability of blueberry anthocyanins was a big obstacle for its usage. In order to improve the stability of anthocyanins, molecular modification was used. In this paper, the molecular modification of blueberry anthocyanins was acylated by using aliphatic carbonyl acids. The effects of the acylated agents with different length of carbon chain and different number of carbonyl group on stability of blueberry anthocyanins were investigated. The UV-Vis absorption spectrum showed that the blueberry anthocyanins had been acylated. The stabilities (light and heat) were significantly increased being compared with unacylated anthocyanins. Results showed that the acylation method could increase the stability of original anthocyanin extracts.

Why it matters

OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The instability of blueberry anthocyanins was a big obstacle for its usage. In order to improve the stability of anthocyanins, molecular modification was used. In this paper, the molecular modification of blueberry anthocyanins was acylated by using aliphatic carbonyl acids. The effects of the acylated agents with different length of carbon chain and different number of carbonyl group on stability of blueberry anthocyanins were investigated. The UV-Vis absorption spectrum showed that the blueberry anthocyanins had been acylated. The stabilities (light and heat) were significantly increased being compared with unacylated anthocyanins. Results showed that the acylation method could increase the stability of original anthocyanin extracts.

Key concepts: Acylation, Anthocyanin, Chemistry, Carbon chain, Organic chemistry, Food science, Catalysis

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Acylation and Stability Analysis of Blueberry Anthocyanins — Research Paper | ScholarLens