Biblioteca Digital do Instituto Politécnico de Bragança   Instituto Politécnico de Bragança

Biblioteca Digital do IPB >
Escola Superior Agrária >
CIMO >
CIMO - Artigos em Revistas Indexados ao ISI/Scopus >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3206

Título: Colour and stability of pure anthocyanins influenced by pH including the alkaline region
Autor: Fossen, Torgils
Cabrita, Luís
Andersen, Øyvind M.
Palavras-chave: Anthocyanins
Colour stability
Issue Date: 1998
Editora: Elsevier
Citação: Fossen, Torgils; Cabrita, Luis; Andersen, Øyvind M. (1998) - Colour and stability of pure anthocyanins influenced by pH including the alkaline region. Food Chemistry. ISSN 0308-8146. 63: 4, p. 435-440
Resumo: 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 similar or higher than the corresponding absorptions of the fresh solutions of cy3glc at any pH. The use of anthocyanins like petanin as food colorants in slightly alkaline products (bakery, milk, egg, etc.) should therefore be considered at least in products with limited storage time kept in a refrigerator.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/3206
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/journal/03088146
Appears in Collections:CIMO - Artigos em Revistas Indexados ao ISI/Scopus

Files in This Item:

File Description SizeFormat
artigo Food Chemistry, 63, 1998, 435-440.pdf173,23 kBAdobe PDFView/Open

Please give feedback about this item
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 


© Instituto Politécnico de Bragança - Biblioteca Digital - Feedback - Statistics
Promotores do RCAAP   Financiadores do RCAAP

Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência PO Sociedade do Conhecimento (POSC) Portal oficial da União Europeia