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Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and...

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Autores principales: (Ursu), Mioara Slavu, Aprodu, Iuliana, Milea, Ștefania Adelina, Enachi, Elena, Râpeanu, Gabriela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692654/
https://www.ncbi.nlm.nih.gov/pubmed/33153003
http://dx.doi.org/10.3390/foods9111593
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author (Ursu), Mioara Slavu
Aprodu, Iuliana
Milea, Ștefania Adelina
Enachi, Elena
Râpeanu, Gabriela
Bahrim, Gabriela Elena
Stănciuc, Nicoleta
author_facet (Ursu), Mioara Slavu
Aprodu, Iuliana
Milea, Ștefania Adelina
Enachi, Elena
Râpeanu, Gabriela
Bahrim, Gabriela Elena
Stănciuc, Nicoleta
author_sort (Ursu), Mioara Slavu
collection PubMed
description The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and antioxidant activity followed a first-order kinetic model. The z-values started from 61.72 ± 2.28 °C for anthocyanins and 75.75 ± 2.87 °C for antioxidant activity. The conformational space of pairs of model anthocyanin molecules at 25 and 180 °C was explored through a molecular dynamics test, and results indicated the occurrence of intermolecular self-association reactions and intramolecular co-pigmentation events, which might help explaining the findings of the degradation kinetics. The relationship between thermal degradation of anthocyanins and antioxidant activity and the in vitro release was further studied. The unheated extracts showed a high stability under gastric environment, whereas after heating at 180 °C, the digestion ended quickly after 60 min. After simulated intestinal digestion, the anthocyanins were slowly decreased to a maximum of 12% for the unheated extracts, whereas an 83% decrease was found after preliminary heating at 180 °C. The thermal degradation of anthocyanins was positively correlated with the in vitro decrease of antioxidant activity.
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spelling pubmed-76926542020-11-28 Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality (Ursu), Mioara Slavu Aprodu, Iuliana Milea, Ștefania Adelina Enachi, Elena Râpeanu, Gabriela Bahrim, Gabriela Elena Stănciuc, Nicoleta Foods Article The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and antioxidant activity followed a first-order kinetic model. The z-values started from 61.72 ± 2.28 °C for anthocyanins and 75.75 ± 2.87 °C for antioxidant activity. The conformational space of pairs of model anthocyanin molecules at 25 and 180 °C was explored through a molecular dynamics test, and results indicated the occurrence of intermolecular self-association reactions and intramolecular co-pigmentation events, which might help explaining the findings of the degradation kinetics. The relationship between thermal degradation of anthocyanins and antioxidant activity and the in vitro release was further studied. The unheated extracts showed a high stability under gastric environment, whereas after heating at 180 °C, the digestion ended quickly after 60 min. After simulated intestinal digestion, the anthocyanins were slowly decreased to a maximum of 12% for the unheated extracts, whereas an 83% decrease was found after preliminary heating at 180 °C. The thermal degradation of anthocyanins was positively correlated with the in vitro decrease of antioxidant activity. MDPI 2020-11-03 /pmc/articles/PMC7692654/ /pubmed/33153003 http://dx.doi.org/10.3390/foods9111593 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
(Ursu), Mioara Slavu
Aprodu, Iuliana
Milea, Ștefania Adelina
Enachi, Elena
Râpeanu, Gabriela
Bahrim, Gabriela Elena
Stănciuc, Nicoleta
Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title_full Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title_fullStr Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title_full_unstemmed Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title_short Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
title_sort thermal degradation kinetics of anthocyanins extracted from purple maize flour extract and the effect of heating on selected biological functionality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692654/
https://www.ncbi.nlm.nih.gov/pubmed/33153003
http://dx.doi.org/10.3390/foods9111593
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