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Changes in Chromatographic Profile of Anthocyanins of Red Onion During Extraction.

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Acylated Anthocyanins in Red Onions.

A B Moore1, F J Francis1, M E Jason1

  • 1Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts, 01003 and Department of Chemistry, Amherst College, Amherst, Massachusetts 01002.

Journal of Food Protection
|March 15, 2019
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Summary
This summary is machine-generated.

Onion pigment acylation was investigated using multiple methods. Alkaline hydrolysis and IR spectroscopy suggested acylation, but other techniques like NMR and GLC were inconclusive, possibly due to analytical challenges.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Plant Biochemistry

Background:

  • Onion pigments, primarily anthocyanins, contribute to the vegetable's color.
  • Acylation, the addition of an acyl group, can modify the properties of plant pigments.
  • Understanding pigment modification is crucial for food science and quality control.

Purpose of the Study:

  • To investigate the presence and nature of acylation in onion pigment fractions.
  • To evaluate the effectiveness of various analytical techniques in detecting pigment acylation.

Main Methods:

  • Chromatographic separation of onion pigment extracts.
  • Analysis using alkaline hydrolysis, visible/UV spectroscopy, Infrared (IR) spectroscopy, Gas-Liquid Chromatography (GLC), and Nuclear Magnetic Resonance (NMR).

Main Results:

  • Alkaline hydrolysis and IR spectral analyses provided results indicative of acylation.
  • Visible/UV spectral analysis ruled out cinnamic acid as the acyl portion.
  • NMR and GLC methods failed to detect acylation, suggesting potential interference or limitations.

Conclusions:

  • Evidence for acylation in onion pigments was suggested by hydrolysis and IR data.
  • Analytical challenges including low sensitivity, acyl group volatility, and complex formation likely hindered definitive detection by NMR and GLC.
  • Further method development may be needed to confirm acylation in complex plant pigment systems.