Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification

Setiawan A., . and Sari P., . and Siswoyo T. A., . Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification. pp. 671-676. ISSN 22317546

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

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(31).pdf

Abstract

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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Item Type:	Article
AGROVOC Term:	Syzygium cumini
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Lipases
AGROVOC Term:	Cinnamic acids
AGROVOC Term:	Stability
AGROVOC Term:	Antioxidants
AGROVOC Term:	Purification
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22075

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