malvin and malvidin-3-glucoside
malvin has been researched along with malvidin-3-glucoside* in 2 studies
Other Studies
2 other study(ies) available for malvin and malvidin-3-glucoside
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The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.
Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu), respectively, were treated with microwaves at 700 W. In comparison, the samples were heated at 98±2 °C in a water bath. In total, nine degradation products were detected (using LC-UV/Vis-MS/MS) for each Acys after microwave treatment. Anthocyanone A, hydroxycoumarins and dihydroxy phenylacetaldehyde were characterised as the main degradation products of both Acys under microwave conditions, which were not detected in the thermal treatment. In addition, syringic acid, 2,4,6-trihydroxybenzaldehyde, coumarin glucosides and 2,6-dimethoxyphenol were found simultaneously under the microwave and thermal treatments. During the microwave treatment, hydrogen peroxide was formed and resulted in the Baeyer-Villiger-type oxidation of the Acys, which was the main degradation pathway. At the same time, the conventional thermal degradation pathway of Acys also occurred. Topics: Acetaldehyde; Anthocyanins; Chromatography, High Pressure Liquid; Cyclohexanones; Glucosides; Hot Temperature; Hydrogen-Ion Concentration; Microwaves; Tandem Mass Spectrometry | 2013 |
Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment.
Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu) was investigated in this study. Results showed that the degradation of both Acys was accelerated with the increase of microwave power, energy density, temperature, pH value, and initial concentration of Acys. The degradation process of both Acys followed the first-order kinetics model (R² > 0.94), whereas the relationship between Acys degradation and energy density fitted to the logistic model well (R² > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with heating in a 98 ± 2 °C water bath, both Acys degraded more rapidly under microwave treatment at 100 °C, indicating the occurrence of microwave effect. The results provide a guide for the scientific application of microwave treatment. Topics: Anthocyanins; Anti-Inflammatory Agents, Non-Steroidal; Anticarcinogenic Agents; Dietary Supplements; Food Handling; Food Preservation; Glucosides; Kinetics; Microwaves; Models, Chemical | 2013 |