https://doi.org/10.17113/ftb.60.03.22.7203

Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Bei Zhang^1§, Xizhi Jiang^1§, Gaiqun Huang^1,2, Xiangdong Xin¹, Thomas Attaribo¹, Yueyue Zhang¹, Ning Zhang¹ and Zhongzheng Gui^1,3*

¹School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

²Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, #87 Hezhong Street, Nanchong, Sichuan 637000, PR China

³Sericultural Research Institute, Chinese Academy of Agricultural Sciences, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China

Article history:

Received: 22 February 2021

Accepted: 7 April 2022

Keywords:

mulberry fruit; anthocyanins; acylation; stabilities; antioxidant activity

Summary:

Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. But, the instability of anthocyanins has been to limiting factor for its usage in functional foods and beverages.

Experimental approach. In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design (BBD) of response surface methodology was applied to determine the optimized condition of the acylation processes.

Results and conclusions. The highest acylation conversion rate was 79.04 % under conditions of anthocyanins to succinic acid mass ratio of 1:8.96, acylation time duration of 3 h and acylation temperature of 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and hydroxyl group. The thermostability and light resistivity of mulberry anthocyanins scored significant improvement after acylation, and the antioxidant activities in terms of total reducing power and Fe²⁺‑chelating capacity of the acylated anthocyanins were also enhanced.

Novelty and scientific contribution. The increased stability and antioxidant abilities of anthocyanins as evidenced through succinic acid acylation, provides a novel method for stabilizing mulberry anthocyanins, facilitating its use in the food and nutraceutical industries.

^§These authors contributed equally to this work