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Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts.

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Title: Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts.
Authors: Klisurova, Daniela1 danielaklisyrova@abv.bg, Petrova, Ivalina1 ivalinapetrova.com@abv.bg, Ognyanov, Manol1 mogn@abv.bg, Georgiev, Yordan1 yordan_georgiev88@abv.bg, Kratchanova, Maria1 lbas@plov.omega.bg, Denev, Petko1 petkodenev@yahoo.com
Source: Food Chemistry. May2019, Vol. 279, p162-170. 9p.
Subjects: Black chokeberry, Anthocyanins, Pigment analysis, Hyperchromic effect, Functional foods, Catechin
Abstract: Highlights • Co-pigmentation of aronia anthocyanins with 10 phenolic co-pigments was studied. • The highest effect was with rosmarinic acid, syringic acid, catechin and chlorogenic acid. • The effect was most profound at high co-pigment/pigment ratios not achievable in plants. • Herbal extracts, in low concentrations were better co-pigments than pure compounds. • Results could be applied for the development of aronia foods with improved color. Abstract The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts.
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  Data: <searchLink fieldCode="AR" term="%22Klisurova%2C+Daniela%22">Klisurova, Daniela</searchLink><relatesTo>1</relatesTo><i> danielaklisyrova@abv.bg</i><br /><searchLink fieldCode="AR" term="%22Petrova%2C+Ivalina%22">Petrova, Ivalina</searchLink><relatesTo>1</relatesTo><i> ivalinapetrova.com@abv.bg</i><br /><searchLink fieldCode="AR" term="%22Ognyanov%2C+Manol%22">Ognyanov, Manol</searchLink><relatesTo>1</relatesTo><i> mogn@abv.bg</i><br /><searchLink fieldCode="AR" term="%22Georgiev%2C+Yordan%22">Georgiev, Yordan</searchLink><relatesTo>1</relatesTo><i> yordan_georgiev88@abv.bg</i><br /><searchLink fieldCode="AR" term="%22Kratchanova%2C+Maria%22">Kratchanova, Maria</searchLink><relatesTo>1</relatesTo><i> lbas@plov.omega.bg</i><br /><searchLink fieldCode="AR" term="%22Denev%2C+Petko%22">Denev, Petko</searchLink><relatesTo>1</relatesTo><i> petkodenev@yahoo.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. May2019, Vol. 279, p162-170. 9p.
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  Data: <searchLink fieldCode="DE" term="%22Black+chokeberry%22">Black chokeberry</searchLink><br /><searchLink fieldCode="DE" term="%22Anthocyanins%22">Anthocyanins</searchLink><br /><searchLink fieldCode="DE" term="%22Pigment+analysis%22">Pigment analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Hyperchromic+effect%22">Hyperchromic effect</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink><br /><searchLink fieldCode="DE" term="%22Catechin%22">Catechin</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Highlights • Co-pigmentation of aronia anthocyanins with 10 phenolic co-pigments was studied. • The highest effect was with rosmarinic acid, syringic acid, catechin and chlorogenic acid. • The effect was most profound at high co-pigment/pigment ratios not achievable in plants. • Herbal extracts, in low concentrations were better co-pigments than pure compounds. • Results could be applied for the development of aronia foods with improved color. Abstract The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.foodchem.2018.11.125
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 162
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      – SubjectFull: Black chokeberry
        Type: general
      – SubjectFull: Anthocyanins
        Type: general
      – SubjectFull: Pigment analysis
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      – SubjectFull: Hyperchromic effect
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      – SubjectFull: Functional foods
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      – SubjectFull: Catechin
        Type: general
    Titles:
      – TitleFull: Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts.
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            NameFull: Klisurova, Daniela
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            – D: 01
              M: 05
              Text: May2019
              Type: published
              Y: 2019
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              Value: 279
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            – TitleFull: Food Chemistry
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