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Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.
J Agric Food Chem. 2005 Jan 12; 53(1):49-56.JA

Abstract

The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system during normal (25 degrees C) and accelerated storage (35 degrees C) in the presence of ascorbic acid. Rosemary polyphenolic cofactors (0, 0.2, and 0.4% v/v) were evaluated as anthocyanin stabilizing agents. Cofactor addition resulted in concentration-dependent hyperchromic (up to 178%) and bathochromic (up to 23 nm) shifts, indicating a more intense red coloration of the models. Anthocyanin and ascorbic acid degradation followed first-order kinetics during storage. Results showed that copigmented treatments underwent a lower conversion of L-ascorbic acid into dehydroascorbic acid during storage when compared to the control, favorably impacting the vitamin retention of these models. Copigmentation did not affect anthocyanin degradation in the absence of ascorbic acid but in its presence aided to retain a higher anthocyanin content than the control. This study indicated that the addition of anthocyanin cofactors could be used to reduce the pigment and vitamin degradation while masking detrimental color changes in anthocyanin containing products.

Authors+Show Affiliations

Department of Food Technology, ITESM-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico. chbrenes@itesm.mxNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

15631508

Citation

Brenes, Carmen H., et al. "Stability of Copigmented Anthocyanins and Ascorbic Acid in a Grape Juice Model System." Journal of Agricultural and Food Chemistry, vol. 53, no. 1, 2005, pp. 49-56.
Brenes CH, Del Pozo-Insfran D, Talcott ST. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. J Agric Food Chem. 2005;53(1):49-56.
Brenes, C. H., Del Pozo-Insfran, D., & Talcott, S. T. (2005). Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry, 53(1), 49-56.
Brenes CH, Del Pozo-Insfran D, Talcott ST. Stability of Copigmented Anthocyanins and Ascorbic Acid in a Grape Juice Model System. J Agric Food Chem. 2005 Jan 12;53(1):49-56. PubMed PMID: 15631508.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. AU - Brenes,Carmen H, AU - Del Pozo-Insfran,David, AU - Talcott,Stephen T, PY - 2005/1/6/pubmed PY - 2005/3/3/medline PY - 2005/1/6/entrez SP - 49 EP - 56 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 1 N2 - The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system during normal (25 degrees C) and accelerated storage (35 degrees C) in the presence of ascorbic acid. Rosemary polyphenolic cofactors (0, 0.2, and 0.4% v/v) were evaluated as anthocyanin stabilizing agents. Cofactor addition resulted in concentration-dependent hyperchromic (up to 178%) and bathochromic (up to 23 nm) shifts, indicating a more intense red coloration of the models. Anthocyanin and ascorbic acid degradation followed first-order kinetics during storage. Results showed that copigmented treatments underwent a lower conversion of L-ascorbic acid into dehydroascorbic acid during storage when compared to the control, favorably impacting the vitamin retention of these models. Copigmentation did not affect anthocyanin degradation in the absence of ascorbic acid but in its presence aided to retain a higher anthocyanin content than the control. This study indicated that the addition of anthocyanin cofactors could be used to reduce the pigment and vitamin degradation while masking detrimental color changes in anthocyanin containing products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15631508/Stability_of_copigmented_anthocyanins_and_ascorbic_acid_in_a_grape_juice_model_system_ L2 - https://doi.org/10.1021/jf049857w DB - PRIME DP - Unbound Medicine ER -