Work

Color and stability of 10-catechyl-pyranocyanidins as influenced by C3 substitution patterns, caffeic acid copigmentation, and ascorbic acid degradation

Year: 2026

Type: article

Abstract: The objective of this manuscript was to evaluate color and stability of four 10-catechyl-pyranocyanidins (PCys) compared to their precursor anthocyanins (ACNs). We explored the effects of glycosylation and acylation patterns, copigmentation with caffeic acid (CA), and stability to ascorbic acid (AA) addition. Water adjusted to pH 3 was colored with PCys with or without CA, or with their precursor ACNs. Stability of samples containing 10-catechyl-pyranocyanidin-3-xylosylglucosylgalactoside (PCy-3-xylglugal-catechol) and cyanidin-3-xylosylglucosylgalactoside (Cy-3-xylglugal) with and without AA were also compared. Samples were incubated at 25°C in the dark for 15 w, and color and pigment stability were monitored. PCys were stable throughout storage (80–90% retention after 15 w), while ACN degraded (30–50% retention). Copigmentation with CA caused bathochromic on PCy spectra, decreasing spectral and color differences between PCys and their precursor ACNs (ΔΕ from 10 to 5). The stability to AA-mediated degradation of PCys far exceeded that of the precursor ACN, with a 70-fold increase in half-life.

Source: International Journal of Food Properties

DOI: 10.1080/10942912.2026.2716957

Authors: Xiaoyi Zhu, Carlos Porras-Guardado, M. Monica Giusti

Institution: The Ohio State University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

Open Access status: gold

Estimated APC paid: $2,306

Funders: U.S. Department of Agriculture, National Institute of Food and Agriculture, College of Food, Agricultural, and Environmental Sciences, Ohio State University