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

초록

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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