Anthocyanin Degradation in the Presence of Furfural and 5-Hydroxymethylfurfural

Authors

  • JASNA DEBICKI-POSPIŠIL,

    1. Authors Debicki-Pospišil and Lovrić are with the Dept. of Biotechnology, School of Technology, Univ. of Zagreb, 6 Pierottiieva ulica, 41000 Zagreb Yugoslavia. Authors Trinajstić and Sabljic are with the Dept. of Physical Chemistry, The Rugjer Bošković Institute, P.O. Box 1016, 41001 Zagreb, Yugoslavia.
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  • TOMISLAV LOVRIĆ,

    1. Authors Debicki-Pospišil and Lovrić are with the Dept. of Biotechnology, School of Technology, Univ. of Zagreb, 6 Pierottiieva ulica, 41000 Zagreb Yugoslavia. Authors Trinajstić and Sabljic are with the Dept. of Physical Chemistry, The Rugjer Bošković Institute, P.O. Box 1016, 41001 Zagreb, Yugoslavia.
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  • NENAD TRINAJSTIĆ,

    1. Authors Debicki-Pospišil and Lovrić are with the Dept. of Biotechnology, School of Technology, Univ. of Zagreb, 6 Pierottiieva ulica, 41000 Zagreb Yugoslavia. Authors Trinajstić and Sabljic are with the Dept. of Physical Chemistry, The Rugjer Bošković Institute, P.O. Box 1016, 41001 Zagreb, Yugoslavia.
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  • ALEKSANDAR SABLJIĆ

    1. Authors Debicki-Pospišil and Lovrić are with the Dept. of Biotechnology, School of Technology, Univ. of Zagreb, 6 Pierottiieva ulica, 41000 Zagreb Yugoslavia. Authors Trinajstić and Sabljic are with the Dept. of Physical Chemistry, The Rugjer Bošković Institute, P.O. Box 1016, 41001 Zagreb, Yugoslavia.
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  • Based on a paper presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22—25, 1982.

ABSTRACT

The influence of furfural (F) and 5-hydroxymethylfurfural (HMF) on degradation of cyanidin-3-glucoside (CG) was investigated in blackberry juice and in a citrate buffer model solution (pH 3,45) at 24°, 50° and 70°C. Presence of 0.012 M F or HMF accelerated pigment degradation. The acceleration was directly temperature-dependent, more pronounced in fruit juice, and considerably decreased in nitrogen. CG and HMF disappearance – but not the interaction between these compounds – followed the first-order reaction kinetics. The influence of formaldehyde (Fa) acetaldehyde (Aa) and benzaldehyde (Ba) on the stability of CG was investigated in blackberry juice. CG degradation effect of non-furane aldehydes (0.012 M) was Fa < Aa < Ba. CG and cyanidine (C) reactivities were studied by condensation with F and examination of molecular electrone properties (cyanidine, keto-pseudobase, anhydrobase, chalcone). Furfural did not react with CG but it did react with C. Electron charge distribution points to anhydrobase as the tautomeric form of C most reactive to F. Possible mechanisms of C decomposition in presence of F are proposed and discussed.

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