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Copigmentation Reactions of Boysenberry Juice Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. COPIGMENTATION REACTIONS OF BOYSENBERRY JUICE A THESIS PRESENTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER TECHNOLOGY IN FOOD TECHNOLOGY AT MASSEY UNIVERSITY, ALBANY, NEW ZEALAND MONCHANOK JETTANAPORNSUMRAN 2009 i ABSTRACT Colour is one of the main sensory characteristics of berry juice and fruit products and this parameter also powerfully impacts on consumer behaviour. However, the colour of berry juices is unstable and degradation occurs during storage. The main objectives of the project were: to determine the mechanism by which boysenberry juice enhances the colour of other berry juices and to determine if its addition to berry juices will also stabilise the anthocyanin pigments and enhance copigmentation. In this study, total anthocyanin, total phenolic acids, hyperchromic and bathochromic shift and the rate of colour degradation was measured by spectrophotometric techniques. Individual anthocyanin and phenolic acid content were measured in each juice by high performance liquid chromatography (HPLC) were evaluated during storage at 5, 20 and 35C. Boysenberry juice improved the colour of blackcurrant, cranberry and pomegranate juices immediately after addition; however, only blackcurrant juice colour was stable during storage at 5C. There was no influence on the stability of total anthocyanins in pomegranate or cranberry juices when boysenberry juice was added. Of the three juices, pomegranate had the highest rate of degradation. The total anthocyanin of blackcurrant enhanced with boysenberry juice was more stable than for cranberry and pomegranate juices. The impact of phenolic acids found in boysenberry juice (kaemferol, quercetin and ellagic acid) on blackcurrant juice colour stability was also investigated. The colour stability of blackcurrant juice was improved by the addition of ellagic acid at 5C; however, the colour intensity of blackcurrant enhanced with kaemferol and quercetin decreased with storage. The copigmentations between anthocyanins themselves were not found to be a significant effect on colour stability of blackcurrant juice. Ellagic acid had the strongest colour improvement in blackcurrant juice compared to boysenberry juice. In conclusion, ellagic acid as found in boysenberry juice formed intermolecular copigmentation with blackcurrant juice anthocyanins, so this resulted in stabilised juice colour during storage; however, the effect was found when the juice was stored at 5C only. ii ACKNOWLEDGEMENTS This work was studied at Massey University, Auckland. It was financially supported by Berryfruit Export NZ Ltd. (Nelson, New Zealand). I would like to express my deepest appreciation to my supervisor, Dr. Marie Wong, for her academic support that made this thesis possible and for keeping me focused during the study. It has been an honor and a great pleasure to work under her guidance. I extent my sincere appreciation to Prof. Jeff Hunter and Dr. Daniel Walsh for their help in statistical analysis. My next acknowledgement goes to Yan Wang for her suggestion in HPLC and Helen Matthews for suggestion and support during the study. iii TABLE OF CONTENTS CHAPTER 1 INTRODUCTION .................................................................................. 1 CHAPTER 2 LITERATURE REVIEW ....................................................................... 2 2.1 Anthocyanins ........................................................................................................ 2 2.1.1 Structure of anthocyanins .............................................................................. 2 2.1.2 Glycosylation ................................................................................................. 3 2.1.3 Acylation ....................................................................................................... 4 2.2 Anthocyanins in berry fruits ................................................................................. 5 2.3 Boysenberry Characteristics ................................................................................. 8 2.3.1 Chemical characteristics ................................................................................ 8 2.3.2 Nutrition information and health benefits ..................................................... 8 2.4 Factors affecting anthocyanin colour stability ..................................................... 9 2.4.1 Anthocyanin structure.................................................................................... 9 2.4.2 pH ................................................................................................................ 11 2.4.3 Temperature ................................................................................................. 11 2.4.4 Anthocyanins concentration ........................................................................ 12 2.4.5 Light............................................................................................................. 12 2.4.6 Oxygen......................................................................................................... 13 2.4.7 Enzymes....................................................................................................... 13 2.4.8 Sugars .......................................................................................................... 13 2.4.9 Metals .......................................................................................................... 14 2.5 Phenolic acids ..................................................................................................... 14 2.5.1 Hydroxybenzoic acids ................................................................................. 14 2.5.2 Hydrocinnamic acids ................................................................................... 15 2.6. Phenolic acids in berries .................................................................................... 16 2.7 Copigmentation .................................................................................................. 19 2.7.1 Intermolecular copigmentation .................................................................... 20 2.7.2 Intramolecular copigmentation .................................................................... 23 2.7.3 Self-association ............................................................................................ 23 2.7.4 Pigment-metal complex ............................................................................... 24 2.8. Analytical methods ............................................................................................ 24 iv 2.8.1 Anthocyanins ............................................................................................... 24 2.8.2 Phenolic acids .............................................................................................. 26 2.9. Literature review conclusions ........................................................................... 29 CHAPTER 3 MATERIALS AND METHODS ...................................................... 31 3.1 Analysis of copigmentation reactions of boysenberry juice .............................. 31 3.1.1 Experimental design of the work .................................................................... 31 3.2 Materials ............................................................................................................. 33 3.2.1 Juices and colour enhancer .......................................................................... 33 3.2.2 Pure anthocyanin standards ......................................................................... 33 3.2.3 Pure phenolic acid standards ....................................................................... 34 3.2.4 Sample preparation ...................................................................................... 34 3.3 Analytical methods ............................................................................................. 35 3.3.1 Determination of the total monomeric anthocyanin concentration ............. 35 3.3.1.1 Reagents.................................................................................................... 35 Buffers for determination of anthocyanin content ................................................ 35 3.3.1.2 Procedure ................................................................................................. 35 3.3.1.3 Calculation of total monomeric anthocyanin content .............................. 36 3.3.2 Determination of colour density and polymeric colour the juice samples using the metabisulphite method .......................................................................... 36 3.3.2.1 Reagent ..................................................................................................... 36 3.3.2.2 Procedure ................................................................................................. 36 3.3.2.3 Calculation of colour density ................................................................... 37 3.3.2.4 Calculation of polymeric colour ............................................................... 37 3.3.3 Determination of total phenolic acids using the modified Folin-Ciocalteu procedure .............................................................................................................. 37 3.3.3.1 Reagents...................................................................................................
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