TY - JOUR T1 - Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. AU - Hernández-Herrero,J A, AU - Frutos,M J, Y1 - 2014/10/18/ PY - 2014/04/28/received PY - 2014/10/06/revised PY - 2014/10/09/accepted PY - 2014/12/4/entrez PY - 2014/12/4/pubmed PY - 2015/8/8/medline KW - Copigmentation KW - Cyanidin 3-glucoside KW - Prunus salicina L. KW - Quercetin 3-rutinoside KW - VCEAC SP - 495 EP - 500 JF - Food chemistry JO - Food Chem VL - 173 N2 - Model juices at pH 3.7 were prepared with different combinations of ascorbic acid, rutin (quercetin 3-rutinoside) and concentrated anthocyanin extract of plums (cv. Black Gold). The anthocyanins in the concentrated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a proportion of 76% and 24% respectively. The model juices were stored during 17 weeks in darkness at 20 °C. The colour stability was improved by the presence of rutin and strongly damaged by the ascorbic acid. The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins. However, anthocyanins improved ascorbic acid stability during storage. The copigmentation of anthocyanin and rutin showed a beneficial effect on colour stability from the 5 weeks of storage. In model juices prepared exclusively with purified plum extract a high correlation (R(2)=0.881) between anthocyanins and antioxidant capacity was found. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25466051/Influence_of_rutin_and_ascorbic_acid_in_colour_plum_anthocyanins_and_antioxidant_capacity_stability_in_model_juices_ DB - PRIME DP - Unbound Medicine ER -