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Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam.
J Agric Food Chem. 2004 Jun 16; 52(12):3807-13.JA

Abstract

The effect of temperature on the stability of shalgam anthocyanins stored at 4, 25, and 40 degrees C for 90 days was investigated. The effect of pasteurization and sorbate addition on the anthocyanin stability as compared to control was also studied. The monomeric anthocyanin content and color density decreased with increasing time as a function of storage temperature whereas the percent polymeric color and browning increased. The same trends were observed in control, pasteurized, and sorbate-added shalgam samples. Shalgam anthocyanins consisted of two nonacylated and three acylated cyanidin derivatives. Acylated anthocyanins were more stable when compared to nonacylated ones at all storage temperatures. The activation energies, 11.11-11.64 kcal/mol, were calculated from the reaction rate constants evaluated taking first-order reaction kinetics. The highest anthocyanin retention was observed at 4 degrees C storage temperature with a half-life between 231 and 239 days.

Authors+Show Affiliations

Turker N
Department of Food Engineering, University of Mersin, 33342 Ciftlikköy, Mersin, Turkey. nturker@mersin.edu.tr
Aksay S
No affiliation info available
Ekiz HI
No affiliation info available

MeSH

AnthocyaninsBeveragesDaucus carotaDrug StabilityFermentationFood PreservationPolymersTemperatureThermodynamics

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15186101

Citation

Turker, Nuzhet, et al. "Effect of Storage Temperature On the Stability of Anthocyanins of a Fermented Black Carrot (Daucus Carota Var. L.) Beverage: Shalgam." Journal of Agricultural and Food Chemistry, vol. 52, no. 12, 2004, pp. 3807-13.
Turker N, Aksay S, Ekiz HI. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. J Agric Food Chem. 2004;52(12):3807-13.
Turker, N., Aksay, S., & Ekiz, H. I. (2004). Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. Journal of Agricultural and Food Chemistry, 52(12), 3807-13.
Turker N, Aksay S, Ekiz HI. Effect of Storage Temperature On the Stability of Anthocyanins of a Fermented Black Carrot (Daucus Carota Var. L.) Beverage: Shalgam. J Agric Food Chem. 2004 Jun 16;52(12):3807-13. PubMed PMID: 15186101.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. AU - Turker,Nuzhet, AU - Aksay,Salih, AU - Ekiz,H Ibrahim, PY - 2004/6/10/pubmed PY - 2004/8/4/medline PY - 2004/6/10/entrez SP - 3807 EP - 13 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 12 N2 - The effect of temperature on the stability of shalgam anthocyanins stored at 4, 25, and 40 degrees C for 90 days was investigated. The effect of pasteurization and sorbate addition on the anthocyanin stability as compared to control was also studied. The monomeric anthocyanin content and color density decreased with increasing time as a function of storage temperature whereas the percent polymeric color and browning increased. The same trends were observed in control, pasteurized, and sorbate-added shalgam samples. Shalgam anthocyanins consisted of two nonacylated and three acylated cyanidin derivatives. Acylated anthocyanins were more stable when compared to nonacylated ones at all storage temperatures. The activation energies, 11.11-11.64 kcal/mol, were calculated from the reaction rate constants evaluated taking first-order reaction kinetics. The highest anthocyanin retention was observed at 4 degrees C storage temperature with a half-life between 231 and 239 days. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15186101/Effect_of_storage_temperature_on_the_stability_of_anthocyanins_of_a_fermented_black_carrot__Daucus_carota_var__L___beverage:_shalgam_ DB - PRIME DP - Unbound Medicine ER -