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KMID : 1098420100180030191
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Korean Journal of Medicinal Crop Science
2010 Volume.18 No. 3 p.191 ~ p.200
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Effects of Temperature and UV Irradiation on Stability of Anthocyanin-Polyphenol Copigment Complex in Mulberry Fruits
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Bang In-Soo
Yu Chang-Yeon
Lim Jung-Dae
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Abstract
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Anthocyanin and polyphenolic compounds present in fruits of mulberry (Morus alba L.) were determined and the influence of temperature and UV irradiation on stability of the anthocyanin-copigment complex were investigated. The copigmentation substance selected in non-anthocyanin fraction from mulberry for the study included: phenolic acid (hydroxybenzoic acid) and flavonoid (quercetin-3-O-β-D-glucopyranoside). The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at 80℃. The non-anthocyanin fraction of mulberry and isolated flavonoid (quercetin-3-O-β-D-glucopyranoside) from mulberry fruit predominated over other copigment substances.
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KEYWORD
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Mulberry, Anthocyanin, Copigmentation, Stability
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