Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation

Emilie Ingemann Berentzen; Anders Hauer Møller; Marianne Danielsen; Martin Jensen; Bjarne Joernsgaard; Trine Kastrup Dalsgaard

doi:10.1016/j.foodres.2024.114382

Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation

Emilie Ingemann Berentzen, Anders Hauer Møller, Marianne Danielsen, Martin Jensen, Bjarne Joernsgaard, Trine Kastrup Dalsgaard^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

3 Citations (Scopus)

Abstract

Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.

Original language	English
Article number	114382
Journal	Food Research International
Volume	186
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2024.114382
Publication status	Published - Jun 2024

Keywords

Acylation
Black carrots
Individual anthocyanins
Mass spectrometry
Preparative HPLC
Stability
Darkness
Chromatography, High Pressure Liquid
Anthocyanins/chemistry
Daucus carota/chemistry
Light
Mass Spectrometry
Food Storage/methods
Hydrogen-Ion Concentration

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10.1016/j.foodres.2024.114382

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title = "Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation",

abstract = "Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.",

keywords = "Acylation, Black carrots, Individual anthocyanins, Mass spectrometry, Preparative HPLC, Stability, Darkness, Chromatography, High Pressure Liquid, Anthocyanins/chemistry, Daucus carota/chemistry, Light, Mass Spectrometry, Food Storage/methods, Hydrogen-Ion Concentration",

author = "{Ingemann Berentzen}, Emilie and {Hauer M{\o}ller}, Anders and Marianne Danielsen and Martin Jensen and Bjarne Joernsgaard and {Kastrup Dalsgaard}, Trine",

note = "Publisher Copyright: {\textcopyright} 2024 Elsevier Ltd",

year = "2024",

month = jun,

doi = "10.1016/j.foodres.2024.114382",

language = "English",

volume = "186",

journal = "Food Research International",

issn = "0963-9969",

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Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation. / Ingemann Berentzen, Emilie; Hauer Møller, Anders; Danielsen, Marianne et al.
In: Food Research International, Vol. 186, 114382, 06.2024.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation

AU - Ingemann Berentzen, Emilie

AU - Hauer Møller, Anders

AU - Danielsen, Marianne

AU - Jensen, Martin

AU - Joernsgaard, Bjarne

AU - Kastrup Dalsgaard, Trine

PY - 2024/6

Y1 - 2024/6

N2 - Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.

AB - Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.

KW - Acylation

KW - Black carrots

KW - Individual anthocyanins

KW - Mass spectrometry

KW - Preparative HPLC

KW - Stability

KW - Darkness

KW - Chromatography, High Pressure Liquid

KW - Anthocyanins/chemistry

KW - Daucus carota/chemistry

KW - Light

KW - Mass Spectrometry

KW - Food Storage/methods

KW - Hydrogen-Ion Concentration

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U2 - 10.1016/j.foodres.2024.114382

DO - 10.1016/j.foodres.2024.114382

M3 - Journal article

C2 - 38729736

AN - SCOPUS:85191165534

SN - 0963-9969

VL - 186

JO - Food Research International

JF - Food Research International

M1 - 114382

ER -

Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation

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