Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification
2015
Setiawan, A. | Sari, P. | Siswoyo, T. A.
The acylated antocyanins of jambolan fruit were synthesized by lipase-catalyzed transesterification reaction with cinnamic acid (intramolecular interaction). The native anthocyanins of jambolan (non-acylated form) were successfully converted to anthocyanin cinnamate (acylated form) by the enzymatic system. The products of synthesis were determined by reverse phase/RP-HPLC and their spectral pattern by spectrophotometer. Acylation of jambolan anthocyanins with cinnamic acid gave change of color from red to purplish-red in beverage model system, pH 3. The acylated anthocyanins of jambolan showed higher thermal and light stability than non-acylated anthocyanins. Acylation of jambolan anthocyanins with cinnamic acid partially decreased their antioxidant activity
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