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Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities.

ABSTRACT: The data presented in this article are related to the research article entitled "The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability" (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was described after the 15 h of thermal treatment. The high resolution mass spectrographs of PSP anthocyanins were determined using UPLC-ESI-HRMS. The spatial interaction of peonidin 3-O-(2-O-?-D-glucopyranocyl-?-D-glucopyranoide)-5-O-?-D-glucopyranoside and gallic/ferulic/caffeic acids was illustrated by molecular dynamic simulation.

SUBMITTER: Qian BJ

PROVIDER: S-EPMC5425340 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature

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Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities.

Qian Bing-Jun BJ Liu Jian-Hua JH Zhao Shu-Juan SJ Cai Jian-Xiong JX Jing Pu P

Data in brief 20170428

The data presented in this article are related to the research article entitled "The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability" (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was describ ...[more]

PMID: 28516146

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Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities.

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Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities.

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