Inhibitory effect of valeryl chloride-acylated blueberry (Vaccinium corymbosum) anthocyanins on lipid oxidation in UHT milk
DOI:
https://doi.org/10.17268/Keywords:
Acylated anthocyanins, Antioxidant, UHT milk, Lipid oxidation, Computational chemistryAbstract
Food oxidation is a prevalent issue that deteriorates nutritional and organoleptic values, potentially compromising consumer health. A specific concern is the oxidation of fatty acids in UHT cow’s milk. This research evaluates the fatty acid oxidation inhibition capacity of acylated and non-acylated anthocyanin extracts derived from blueberries (Vaccinium corymbosum). The anthocyanins were obtained through alcoholic extraction and subsequently acylated using valeryl chloride. The extracts were characterized via FTIR-ATR spectroscopy, UV-Vis spectrophotometry, and antioxidant capacity using the DPPH assay. Additionally, the acylation reaction mechanism was determined through computational modeling in Gaussian. Results showed a higher degree of inhibition in the acylated anthocyanin extract. This was further confirmed through organoleptic testing of UHT milk samples and the evaluation of the fatty acid profile via GC-FID.
References
Association of Official Analytical Chemists. (2023). Official method 996.06: Fat (total, saturated, and unsaturated) in foods. En Official methods of analysis of AOAC International (17th ed.). AOAC International.
Celina, M., Linde, E., & Martinez, E. (2021). Carbonyl identification and quantification uncertainties for oxidative polymer degradation. Polymer Degradation and Stability, 188, 109550. https://doi.org/10.1016/j.polymdegradstab.2021.109550
Codex Alimentarius. (2023). Norma general para los aditivos alimentarios (CODEX STAN 192-1995).
Daszkiewicz, T., Florek, M., Murawska, D., & Jabłońska, A. (2024). A comparison of quality of ultra-high-temperature milk and its plant-based analogs. Journal of Dairy Science, 107(12), 10299-10309. https://doi.org/10.3168/jds.2024-25098
Falcone, G., Mazzone, M., Cesa, S., Cairone, F., Carradori, S., Cellini, F., Chiavaroli, A., Orlando, G., Libero, M., Perrotti, V., Di Marcantonio, M., & Mincione, G. (2025). The anthocyanin-enriched extract of Vaccinium corymbosum exerted in vitro and ex vivo antiproliferative and anti-inflammatory activities. Journal of the Science of Food and Agriculture, 5(5), 199-211. https://doi.org/10.1002/jsf2.230
Godlewska, K., Pacyga, P., Najda, A., & Michalak, I. (2023). Investigation of chemical constituents and antioxidant activity of biologically active plant-derived natural products. Molecules, 28(14), 5572. https://doi.org/10.3390/molecules28145572
Gulcin, İ., & Alwasel, S. (2023). DPPH radical scavenging assay. Processes, 11(8), 2248. https://doi.org/10.3390/pr11082248
Johnson, J., El Orche, A., & Naiker, M. (2022). Prediction of antho-cyanin content and variety in plum extracts using ATR-FTIR spectroscopy and chemometrics. Vibrational Spectroscopy, 121, 103406. https://doi.org/10.1016/j.vibspec.2022.103406
Liu, Y., Tao, C., Liu, M., Pan, Y., & Lv, Z. (2018). Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12, 1744–1753. https://doi.org/10.1007/s11694-018-9789-1
Lock, O. (2016). Investigación fitoquímica: Métodos en el estudio de productos naturales (3.ª ed.). Pontificia Universidad Católica del Perú.
Taghavi, T., Patel, H., & Rafie, R. (2021). Comparing pH differential and methanol-based methods for anthocyanin assessments of strawberries. Food Science & Nutrition, 10(7), 2123-2131. https://doi.org/10.1002/fsn3.2065
Teng, H., Mi, Y., Deng, H., He, Y., Wang, S., Ai, C., Cao, H., Zheng, B., & Chen, L. (2022). Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism. Current Research in Food Science, 5, 1732-1739. https://doi.org/10.1016/j.crfs.2022.09.011
Vyas, P., Kalidindi, S., Chibrikova, L., Igamberdiev, A. U., & Weber, J. T. (2013). Chemical analysis and effect of blueberry and lingonberry fruits and leaves against glutamate-mediated excitotoxicity. Journal of Agricultural and Food Chemistry, 61(32), 7769–7776. https://doi.org/10.1021/jf401158a
Wang, P., Liu, J., Zhuang, Y., & Fei, P. (2022). Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities. Food Chemistry X, 15, 100420. https://doi.org/10.1016/j.fochx.2022.100420
Yang, Z., Celik, M., & Arakawa, H. (2023). Challenges of Raman spectra to estimate carbonyl index of microplastics: A case study with environmental samples from sea surface. Marine Pollution Bulletin, 194, Part A. 115362. https://doi.org/10.1016/j.marpolbul.2023.115362
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Angie Carbajal Rivera, Olivio Nino Castro Mandujano
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The author does not retain copyright or publication rights indefinitely. The author retains all moral rights, particularly the right of authorship and the right to the integrity of the article.
