Possible Interaction: Anthocyanins and Vitamin C

“Correlation coefficient analysis revealed ascorbic acid and anthocyanin to have a high positive correlation (r = 0.843), followed by flavonoid and DPPH radical scavenging activity.”

“Our findings provide a valuable potential to enhance the stability of ACNs in the presence of ascorbic acid with the combined use of RA and XG.”

“Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down.”

“ Anthocyanins and phenolic acids were more unstable in the presence of ascorbic acid , while flavonol stability was enhanced by its presence.”

“Polyphenols were strongly correlated with antioxidant activity measured by FRAP and DPPH tests (r = 0.958 and 0.886 respectively), and a significant correlation for anthocyanins and vitamin C (r = 0.849) was observed.”

“In particular, vitamin C (l-ascorbic acid) is known to accelerate anthocyanin degradation.”

“Solutions containing anthocyanin and calcium salt (0 or 0.01%) were stable throughout storage, while those with added ascorbic acid were the least stable.”

“However, anthocyanins improved ascorbic acid stability during storage.”

“The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins.”

“A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage.”

“The antioxidant activity of the V. coignetiae Pulliat anthocyanins is substantially higher than that of ascorbic acid and is similar to the effects of the extracts obtained from other grape varieties.”

“Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior to copigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid.”

“The presence of ascorbic acid was generally detrimental to juice quality, especially in the presence of rosemary extract, and resulted in overall anthocyanin , ascorbic acid, and antioxidant activity losses.”