Investigations into the natural variability and color stability of anthocyanins from black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) and purple sweet potato (Ipomoea batatas (L.) Lam.)

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Color is crucial for consumer perceptions of food freshness, taste, and flavor, yet it often diminishes during processing and storage. This doctoral thesis explores stabilization strategies for mono- and di-acylated anthocyanins derived from black carrot and purple sweet potato. It aims to assess the qualitative and quantitative variability of anthocyanins in these vegetables to identify suitable raw materials for coloring foodstuffs. Chapter 1 details a modern ultrasound-assisted extraction method coupled with rapid UHPLC-PDA or conventional HPLC-PDA for anthocyanin identification and quantification. This method was applied to different black carrot varieties to pinpoint high-stability acylated anthocyanins. Chapter 2 investigates whether carrot-specific polyphenols can stabilize anthocyanins through intermolecular co-pigmentation, utilizing genuine black carrot phenolics and chlorogenic acid. Chapter 3 delves into structure-stability relationships of co-pigmentation, revealing significant enhancements in stability for both non-acylated and acylated cyanidins at varying pH levels. Chapter 4 identifies and quantifies anthocyanins from three Chinese purple sweet potato varieties, discovering the highest anthocyanin content recorded, which supports the creation of novel high-tinctorial coloring foodstuffs. Additionally, co-pigments were shown to modulate the color of these anthocyanins. Overall, the thesis provides valuable insi