Anthocyanin stability: a chemometrical approach

Cabrita, Luís; Fossen, Torgils; Flåten, Geir R.; Andersen, Øyvind M.

http://hdl.handle.net/10198/3210

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
congresso 2002, Functionalities of Pigments in Food, Lisboa, Anthocyanin stability - a chemometrical approach, 437-444.pdf		1.47 MB	Adobe PDF	Download

Send Feedback

Authors

Abstract(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.

Keywords

Anthocyanins Colour stability HPLC UV-Vis Chemometrics Reduced factorial design

URI

http://hdl.handle.net/10198/3210

Citation

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