Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells

摘要

The objectives of this study were to evaluate the role of sucrose on the stability of anthocyanins during heating and the anticancer effects of anthocyanins/anthocyanidins on HepG-2 cells. The anthocyanins extract was heated at 70 degrees C, 100 degrees C, and 120 degrees C in the presence of 5%, 10%, and 20% sucrose. Total anthocyanin content, anthocyanin/anthocyanidin species, and the ability to Induce HepG-2 cell apoptosis were evaluated. The results indicated that the total anthocyanin content decreased during heating at temperatures above 70 degrees C. Anthocyanins were degraded into anthocyanidins after heat treatment and the degradation rate positively correlated with temperature. The degradation of anthocyanins was inhibited with the addition 5% to 20% sucrose. However, sucrose had no protective effect on the total anthocyanin content. The anticancer ability of blueberry extract was assayed using HepG-2 cells and found to be associated with the concentration of anthocyanins. Anthocyanins displayed stronger anticancer activity than anthocyanidins and this has not been reported so far.