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Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures.
Food Chem. 2014 Jul 01; 154:199-204.FC

Abstract

The aim of the study was to evaluate the anthocyanin sources potential as natural food colouring. Model juices (MJs) of grape, strawberry and plum peel were stored during 8weeks in darkness at 6 and 23°C. The colour stability was evaluated at pH 2.4, 3.1, 4.0, 5.0, 6.0, 7.0 and 8.1, and the antioxidant capacity at pH 4.0. The plum peel MJ showed the best and more stable colour parameters. The grape MJs presented a high stability although the chroma values were very low. The storage of strawberry MJ demonstrated a low stability at 23°C. The vitamin C equivalent antioxidant capacity in grape, strawberry and plum peel MJs was 7, 40 and 50mg/L, respectively. The strawberry MJ stability was very low. Total phenolics and anthocyanins ranged between 18-101 and 2-62mg/L of MJ, respectively. The determination coefficient was R(2)=0.745 between the antioxidant capacity and total phenolics.

Authors+Show Affiliations

Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, km. 3.2, 03312 Orihuela (Alicante), Spain.Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, km. 3.2, 03312 Orihuela (Alicante), Spain. Electronic address: mj.frutos@umh.es.

Pub Type(s)

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

Language

eng

PubMed ID

24518333

Citation

Hernández-Herrero, J A., and M J. Frutos. "Colour and Antioxidant Capacity Stability in Grape, Strawberry and Plum Peel Model Juices at Different pHs and Temperatures." Food Chemistry, vol. 154, 2014, pp. 199-204.
Hernández-Herrero JA, Frutos MJ. Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. Food Chem. 2014;154:199-204.
Hernández-Herrero, J. A., & Frutos, M. J. (2014). Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. Food Chemistry, 154, 199-204. https://doi.org/10.1016/j.foodchem.2014.01.007
Hernández-Herrero JA, Frutos MJ. Colour and Antioxidant Capacity Stability in Grape, Strawberry and Plum Peel Model Juices at Different pHs and Temperatures. Food Chem. 2014 Jul 1;154:199-204. PubMed PMID: 24518333.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. AU - Hernández-Herrero,J A, AU - Frutos,M J, Y1 - 2014/01/10/ PY - 2013/07/23/received PY - 2013/12/31/revised PY - 2014/01/03/accepted PY - 2014/2/13/entrez PY - 2014/2/13/pubmed PY - 2014/9/3/medline KW - Anthocyanins KW - Antioxidant capacity KW - Natural colouring KW - Storage KW - Total phenolics SP - 199 EP - 204 JF - Food chemistry JO - Food Chem VL - 154 N2 - The aim of the study was to evaluate the anthocyanin sources potential as natural food colouring. Model juices (MJs) of grape, strawberry and plum peel were stored during 8weeks in darkness at 6 and 23°C. The colour stability was evaluated at pH 2.4, 3.1, 4.0, 5.0, 6.0, 7.0 and 8.1, and the antioxidant capacity at pH 4.0. The plum peel MJ showed the best and more stable colour parameters. The grape MJs presented a high stability although the chroma values were very low. The storage of strawberry MJ demonstrated a low stability at 23°C. The vitamin C equivalent antioxidant capacity in grape, strawberry and plum peel MJs was 7, 40 and 50mg/L, respectively. The strawberry MJ stability was very low. Total phenolics and anthocyanins ranged between 18-101 and 2-62mg/L of MJ, respectively. The determination coefficient was R(2)=0.745 between the antioxidant capacity and total phenolics. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24518333/Colour_and_antioxidant_capacity_stability_in_grape_strawberry_and_plum_peel_model_juices_at_different_pHs_and_temperatures_ DB - PRIME DP - Unbound Medicine ER -