Effects of sucrose degradation product furfural on cyanidin-3-O-glucoside: Mechanism of action, stability, and identification of products in sugar solutions

• Published in: Food research international Vol. 168; p. 112788
• Main Authors: Wang, Jiaxin, Cheng, Zhen, Gao, Ningxuan, Zhang, Ye, Wang, Mingshuang, Ren, Guangyu, Song, Baoge, Liang, Qi, Bao, Yiwen, Tan, Hui, Chen, Wei, Li, Bin, Tian, Jinlong
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2023
• Subjects: Anthocyanins; Anthocyanins - metabolism; Cyanidin-3-O-glucoside; Furaldehyde; Furfural; Glucosides - metabolism; Stability; Sucrose; Sugar; Sugars; Anthocyanins; Furfural; Stability; Cyanidin-3-O-glucoside; Sugar
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.112788

[Display omitted] •Three new adducts of C3G and Ff were identified.•The adducts were less stable than C3G after light, heat and VC treatment.•The coexistence of adducts with C3G will continue to promote C3G degradation.•The adduct of C3G and Ff was detected in the sugar solutions added with C3G.•Light accelerates the accumulation of C3G-Ff adducts. Anthocyanins are often affected by the sweetener sucrose during processing, which is closely related to its typical degradation product, furfural (Ff). However, the specific mechanism is unclear. In this study, Ff and cyanidin-3-O-glucoside (C3G) were used to explain the mechanism of the effect. The results showed that Ff destabilized anthocyanins by chemically reacting with C3G to generate three new adducts. Meanwhile, the color of the C3G solution changed from bright red to dark purple, and the value of the color difference (ΔE) increased significantly by 2.69. Furthermore, the new adducts were less stable than C3G and continued to promote the degradation of C3G when they coexisted with it. The above adducts were also detected in sugar solutions supplemented with C3G, and these adducts were more likely to accumulate under light storage conditions. These results provide a theoretical basis for reducing anthocyanin loss in food processing.