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1. (Article ID: 12771)
 
Tsukui A, Suzuki A, Shiina R, Hayashi K
Effect of acetic acid fermentation on the stability of anthocyanin pigments
Nihon Shokuhin Kagaku Kōgakkaishi = Journal of The Japanese Society for Food Science and Technology [Japan, English] 47(4) (2000) 311-316
 

Stability of anthocyanin pigments (AN) prepared from sweet potato (Ipomoea batatas Poir.) "Ayamurasaki" and other plants (elderberry, strawberry, grape juice and perilla) were investigated during acetic acid fermentation. (1) The ethyl alcohol contents before fermentation was 6%. Acetic acid contents after fermentation at 21 days was 5.0-5.5%, and pH was decreased to an average of 2.27. (2) The browning rate changed a little during acetic acid fermentation. (3) Increasing acetic acid contents, and the relative absorbance (525 nm) of various anthocyanins were higher and became highest after 21 days of fermentation. (4) A-value and b-value of the Hunter's diagram shifted to positive after 21 days of fermentation. (5) Major anthocyanins of elderberry, strawberry and grape juice were identified as cyanidin 3-sambubiose, pelargonidin 3-glucoside and delphinidin 3-glucoside, respectively, by LC/MS analysis. (6) Sweet potato AN was more stable than the pigments of elderberry, strawberry and grape Juice for acetic acid fermentation. Sweet potato AN was stable, meaning probably the intermolecular copigmentation of two organic acid with peonidin aglycone. Compared with sweet potato anthocyanin, perilla (shiso) was instable, suggesting the decomposition to shisonin.

stability, Acetobacter pasteurianus, sweet potato, elderberry, anthocyanin pigments, strawberry, grape juice, perilla, intermolecular copigmentation, Acetobacter pasteurianus NC11085

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