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Anthocyanin stability: a chemometrical approach
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Anthocyanins Colour stability HPLC UV-Vis Chemometrics Reduced factorial design
Contexto Educativo
Citação
Cabrita, Luis; Fossen, Torgils; Flåten, Geir R.; Andersen, Øyvind M. (2002). Anthocyanin stability: a chemometrical approach. In 2nd International Conference on Pigments in Food Technology. Lisboa
Editora
Sociedade Portuguesa de Química