Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract

Güldiken B., Gibis M., Boyacioglu D., Çapanoğlu Güven E., Weiss J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.101, no.13, pp.5707-5714, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 101 Issue: 13
  • Publication Date: 2021
  • Doi Number: 10.1002/jsfa.11225
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Page Numbers: pp.5707-5714
  • Keywords: acylation, anthocyanins, ascorbic acid, black carrot, encapsulation, liposomes
  • Istanbul Technical University Affiliated: Yes

Abstract

BACKGROUND In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2% and 0.4% w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2% and 4% w/w).