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Anthocyanin stability: a chemometrical approach IPB - Escola Superior Agrária
Cabrita, Luís; Fossen, Torgils; Flåten, Geir R.; Andersen, Øyvind M..
The stability of cyanidin 3-glucoside towards five different factors (pH, anthocyanin concentration, sodium chloride concentration, ascorbic acid concentration, Oxygen) was studied during 60 days storage at room temperature using a 2^4-1 reduced factorial design. The influence of each individual parameter on anthocyanin stability was found to vary as a function of time. Sodium chloride and ascorbic acid were, respectively, the variables most contributing to and against anthocyanin stability. Results suggest there may be some degree of interaction between anthocyanin/ascorbic acid, and between pH/Oxygen, affecting anthocyanin degradation.
Tipo: ConferenceObject Palavras-chave: Anthocyanins; Colour stability; HPLC; UV-Vis; Chemometrics; Reduced factorial design.
Ano: 2002 URL: http://hdl.handle.net/10198/3210
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Colour and stability of pure anthocyanins in aqueous solutions at high pH values IPB - Escola Superior Agrária
Andersen, Øyvind M.; Fossen, Torgils; Cabrita, Luís.
This study on anthocyanin colour variation (intensity, lambda max, molar absorbptivity) over the pH range 1-9 during 60 days of storage, was conducted on petunidin 3-[6-O-(4-O-E-p-coumaroyl-O-alfa-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-beta-D-glucopyranoside (petanin) and cyanidin 3-O-beta-D-glucopyranoside (cy3glc) at 10 and 23ºC. Compared to cy3glc, petanin afforded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 4.0, 84% of petanin was intact after 60 days storage at 10ºC, while the corresponding solution of cy3glc was totally degraded. At pH 8.1 the colour intensity of petanin was even higher than at the lowest pH values. The visible lmax absorption of petanin after 5 days at pH 8.1 at 10ºC was...
Tipo: ConferenceObject Palavras-chave: Anthocyanins; Stability; Colour; Alkaline pH.
Ano: 1998 URL: http://hdl.handle.net/10198/3013
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Colour and stability of pure anthocyanins influenced by pH including the alkaline region IPB - Escola Superior Agrária
Fossen, Torgils; Cabrita, Luís; Andersen, Øyvind M..
This study on anthocyanin colour variation (intensity, lambda max, absorptivity) over the pH range 1-9 during 60 days of storage, was conducted on petunidin 3-[6-O-(4-O-E-p- coumaroyl-O-alfa-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-beta-D-glucopyranoside (petanin) and cyanidin 3-O-beta-D-glucopyranoside (cy3glc) at 10 and 23ºC. Compared to cy3glc, petanin afforded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 4.0, 84% of petanin was intact after 60 days storage at 10ºC, while the corresponding solution of cy3glc was totally degraded. At pH 8.1 the colour intensity of petanin was even higher than at the lowest pH values. The visible lambda max absorption of petanin after 5 days at pH 8.1 at 10ºC was...
Tipo: Article Palavras-chave: Anthocyanins; Colour stability.
Ano: 1998 URL: http://hdl.handle.net/10198/3206
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Colour and stability of the six common anthocyanidin 3-glucosides IPB - Escola Superior Agrária
Cabrita, Luís; Fossen, Torgils; Andersen, Øyvind M..
This study on anthocyanin stability and colour variation (lambda max, absorptivity) in the pH range 1-12 during a period of 60 days storage at 10 and 23ºC, was conducted on the 3-glucosides of the six common anthocyanidins. It was mostly in the alkaline region that differences in colour and stability became significant. Although it has been generally accepted that anthocyanins are stable only at low pH values, this study revealed that, for some of the anthocyanin 3-glucosides (e.g. malvidin 3-glucoside), the bluish colours were rather intense and stability relatively high in the alkaline region. Thus, they can be regarded as potential colorants for some slightly alkaline food products.
Tipo: Article Palavras-chave: Anthocyanins; Colour; Stability.
Ano: 2000 URL: http://hdl.handle.net/10198/3208
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Colours of pure anthocyanidin 3-glucosides in aqueous solutions during storage IPB - Escola Superior Agrária
Cabrita, Luís; Fossen, Torgils; Andersen, Øyvind M..
A study on anthocyanin stability and colour variation (intensity, lambda max., molar absorptivity) during storage at 10º and 23ºC over the pH range 1-12 was conducted for the 3-glucosides of the six common anthocyanidins. These results show that some anthocyanins may provide stable and intense bluish colour for extended application in slightly alkaline food products. For instance, there are some Mexican food (varieties of 'tacos') containing anthocyanins under alkaline conditions.
Tipo: ConferenceObject Palavras-chave: Anthocyanins; Colour stability.
Ano: 1999 URL: http://hdl.handle.net/10198/3157
Registros recuperados: 5
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