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Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins
Food Science and Technology International Tokyo
It was reported that the acyl moieties of acylated anthocyanins with hydroxycinnamic acids were photoisomerized from the trans-to the cis-isomer by light irradiation. We studied the effects of light irradiation on nasunin, p-coumaroylated anthocyanin from eggplant, and characterized the photo-isomerized anthocyanin by high performance liquid chromatography and fast atom bombardment mass spectroscopy. The photo-isomerization occurred under acidic conditions and was repressed with c!-glucosylrutin that strongly absorbed ultraviolet light.doi:10.3136/fsti9596t9798.4.25 fatcat:c4onzk3rf5fgppt4sfu4ccejay