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Effects of Temperature and UV Irradiation on Stability of Anthocyanin-Polyphenol Copigment Complex in Mulberry Fruits  

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)
Publication Information
Korean Journal of Medicinal Crop Science / v.18, no.3, 2010 , pp. 191-200 More about this Journal
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
Mulberry; Anthocyanin; Copigmentation; Stability;
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Times Cited By KSCI : 3  (Citation Analysis)
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