Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Effects of Temperature and UV Irradiation on Stability of Anthocyanin-Polyphenol Copigment Complex in Mulberry Fruits

오디에서 열처리와 자외선 조사가 Anthocyanin-Polyphenol Copigment Complex의 안전성에 미치는 효과

  • Bang, In-Soo (Hatai beverage CO. LTD) ;
  • Yu, Chang-Yeon (Department of Applied Plant Sciences, Kangwon National Universtiy) ;
  • Lim, Jung-Dae (Department of Herbal Medicine Resources, Kangwon National Universtiy)
  • 방인수 (해태 음료) ;
  • 유창연 (강원대학교 식물자원응용공학과) ;
  • 임정대 (강원대학교 삼척캠퍼스 생약자원개발학과)
  • Received : 2010.04.16
  • Accepted : 2010.06.14
  • Published : 2010.06.30
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Abstract

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-$\beta$-D-glucopyranoside). The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at $80^{\circ}C$. The non-anthocyanin fraction of mulberry and isolated flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside) from mulberry fruit predominated over other copigment substances.

Keywords

References

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