In order to explore the effects of HPP on the copigmentation of anthocyanin, high purity pelargonidin-3-rutinoside, cyanidin-3-glucoside, and pelargonidin-3-glucoside were isolated from strawberry extract by high speed counter current chromatography (HSCCC), using a biphasic mixture of tert-butyl methyl ether, n-butanol, acetonitrile, water and trifluoroacetic acid (2.5:2.0:2.5:5.0:1.0%). The purity of the three anthocyanins were 95.6%, 96.2% and 99.3% respectively. Additionally, the copigmentation reaction rates between pelargonidin-3-glucoside and phenolic acids (catechin or epicatechin) at pH 1.5 and 3.6, pressure 0.1 and 500 MPa, and temperature 60°C were calculated. The absorbance of pelargonidin-3-glucoside at pH 3.6, with high quantity of phenolic acids was significantly increased by high pressure. The complex of pelargonidin-3-glucoside/catechin has a binding energy of 78.64 kJ/mol at pH 3.6, and 39.13 kJ/mol at pH 1.5; pelargonidin-3-glucoside/epicatechin has a binding energy of 75.34 kJ/mol at pH 1.5 and 54.47 kJ/mol at pH 3.6. The hydrogen bond and van der Waals interaction were the main forces contributing to the structures of complex.The effect of high pressure processing on the copigmentation reactions between different structures of anthocyanins and phenolic acids will be studied to improve the utilization of HPP on strawberry juices and nectars.

Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing

2019 Spring National Meeting

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