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Molecules 2016, 21(11), 1564;

Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry

College of Food Science and Technology, Hainan University, Haikou 570228, China
Author to whom correspondence should be addressed.
Academic Editor: Giancarlo Cravotto
Received: 14 September 2016 / Revised: 1 November 2016 / Accepted: 5 November 2016 / Published: 18 November 2016
(This article belongs to the Special Issue Green Production of Bioactive Natural Products)
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Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed. To explore Cy-3-glu degradation in different environments, we kept the Cy-3-glu solution treated with ultrasonic waves in four concentrations (0%, 10%, 20%, and 50%) of ethanol aqueous solutions to simulate water, beer, wine, and liquor storage environment according to the chemical kinetics method. Results show that the basic spectral characteristics of Cy-3-glu did not significantly change after power ultrasound cell crusher application at 30 °C. However, with anthocyanin degradation, the intensity of the peak for Cy-3-glu at 504 nm significantly decreased (p < 0.05). The degradation kinetics of Cy-3-glu by ultrasonic waves (200–500 W frequency) fitted well to first-order reaction kinetics, and the degradation rate constant of Cy-3-glu under power ultrasound was considerably larger than that under thermal degradation (p < 0.05). The sensitivity of the anthocyanins of blueberry to temperature increased with increasing ethanol concentration, and the longest half-life was observed in 20% ethanol aqueous solution. View Full-Text
Keywords: ultrasonic waves; cyanidin-3-glucoside; stability; hydroxyl radicals; storage solvent ultrasonic waves; cyanidin-3-glucoside; stability; hydroxyl radicals; storage solvent

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Yao, G.-L.; Ma, X.-H.; Cao, X.-Y.; Chen, J. Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry. Molecules 2016, 21, 1564.

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