Mechanism of sugar degradation product 5-hydroxymethylfurfural reducing the stability of anthocyanins

Abstract

The coexistence of anthocyanin with the sugar degradation product 5-hydroxymethylfurfural (5-HMF) is inevitable during the processing and storage of anthocyanin-rich juices. It was determined from our study that lower concentrations of 5-HMF have little effect on the stability of Cyanidin-3-O-glucoside (C3G), and even cause a slight increase for a short period of time. As the concentration of 5-HMF increased, the retention of C3G decreased and the color of the solution changed from orange-red to purple-red. The reaction sites of 5-HMF and C3G in its hemiketal form were predicted by quantum chemical calculations in order to investigate the pathways of action of the two. The degradation mechanism of 5-HMF on anthocyanin was verified by Ultraviolet and Visible spectrophotometer and Ultra performance liquid chromatography-mass spectrometry. Therefore, this article provides further theoretical support for the study of the effect of furfural compounds, which are sugar degradation products, on the stability of anthocyanins.

Keywords: Anthocyanin; Color change; Reaction mechanism; Stability; Sugar degradation products.