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|Title:||Anthocyanin stability: a chemometrical approach|
Flåten, Geir R.
Andersen, Øyvind M.
Reduced factorial design
|Publisher:||Sociedade Portuguesa de Química|
|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|
|Abstract:||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.|
|Appears in Collections:||CIMO - Artigos em Proceedings Não Indexados ao ISI/Scopus|
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|congresso 2002, Functionalities of Pigments in Food, Lisboa, Anthocyanin stability - a chemometrical approach, 437-444.pdf||1,51 MB||Adobe PDF||View/Open|
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