The Copigmentation Effect of Different Phenolic Acids on B erberis crataegina Anthocyanins

In this study, the effect of copigmentation with phenolic acids i.e., tannic, gallic, ferulic and caffeic acids that have various pigment : copigment molar ratios (1:10; 1:50; 1:100) on B erberis crataegina anthocyanins at 90C was monitored. Copigmentation increased the stability anthocyanins. The increase in pigment : copigment ratios resulted differently on each phenolic acid compound, i.e., as the molar ratio increases in gallic acid copigmented samples, the anthocyanin degradation reduces, but conversely it increases in all the other acids used. Additionally, the compatibility of the degradation of copigmented anthocyanins to first order and W eibull distribution models were studied. In the result of the validation, Weibull distribution model was found to fit to better explain the anthocyanin change. The W eibull model half‐lives of gallic (1:100) and ferulic acid (1:10) at given molar ratios were calculated as 111.17 and 91.92 min when compared to59.89 min of the control group. Practical Applications Color is an important quality criterion of a food product for consumers. When manufacturing conditions were taken into account, during storage, color bleaching and/or losses in foods might occur. For this reason, food‐coloring additives are used to prevent color losses or enhance color. The most important group involved in natural colorants is anthocyanins. However, relatively low stability of anthocyanins compared to synthetic dyes has restricted their use as natural colorants. Components that form stable and different compounds by complexing with anthocyanins are called copigments. Although they are generally colorless when they are added to solutions containing anthocyanins, their color become stronger; stability of the color increases and their characteristics change.