Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems

Bordignon-Luiz, Marilde T.; Gauche, Cony; Gris, Eliana Fortes; Falcão, Leila Denise

doi:10.1016/j.lwt.2006.02.022

Cited by 86 publications

(67 citation statements)

References 36 publications

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“…De Rosso y Mercadante (2007) realizaron la adición de extracto concentrado de Acerola (Malpighia emarginata ) y Acai (Euterpe oleracea Mart) en bebida isotónica almacenada a 20 °C, y encontraron t1/2 de 11.4 horas y 943 horas respectivamente. Bordignon-Luiz et al (2007) estudiaron la adición de antocianinas en bebida rehidratada y encontraron valores de t1/2 de 330 a 737 horas a temperaturas de almacenamiento de 4 y 24 °C respectivamente. Con porcentajes de retención de 38 y 75 % evaluadas por 45 días.…”

Section: Estabilidad De Contenido De Antocianinas En Bebidasunclassified

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Arrázola¹,

Herazo²,

Alvis³

2014

Inf. tecnol.

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ResumenSe obtuvo extractos de antocianinas de berenjena (Solanum melongena L.) con maltodextrina mediante secado por aspersión, evaluándose la estabilidad del pigmento en polvo en bebidas isotónicas y bebidas a base de aloe vera. Las condiciones de secado por aspersión fueron temperatura de entrada de aire de 180 °C y concentración de sólidos en la alimentación del 30 % (en masa). En las bebidas con pigmento se analizaron los cambios en color y contenido de antocianinas durante el almacenamiento del producto a 4 °C y 25 °C. La temperatura de almacenamiento influyó en la estabilidad de antocianinas y también en los parámetros de color, siendo la temperatura de 25 °C la que produce mayor velocidad de degradación en ambas bebidas. La bebida isotónica y la bebida a base de aloe vera con maltodextrina y almacenada a 4 °C presentaron mayor retención de antocianinas (54 y 77.5 % respectivamente). Palabras clave: berenjena, antocianinas, encapsulación, estabilidad, bebida Obtaining and Evaluation of Stability of Eggplant Anthocyanins (Solanum melongena L.) in Beverages AbstractAnthocyanins extracts of eggplant (Solanum melongena L.) with maltodextrin by spray drying were obtained, evaluating the stability of the pigment powder in isotonic drinks and aloe vera based drinks. The spray drying conditions were inlet air temperature of 180 ° C and concentration of solids in the feed of 30% (by mass). In the pigmented beverages changes in color and anthocyanin content of the product during storage at 4 ° C and 25 ° C were analyzed. Storage temperature had influence on anthocyanin stability and also on the color parameters. The highest degradation kinetics in both beverages occurred at 25 °C. Isotonic drinks and aloe vera extracts with the addition of maltodextrin and stored at 4 ° C exhibited higher retention of anthocyanin (54 and 77.5% respectively).

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Section: Estabilidad De Contenido De Antocianinas En Bebidasunclassified

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Arrázola¹,

Herazo²,

Alvis³

2014

Inf. tecnol.

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“…But the quercetin in form glycosides was reported to absorb in the rat stomach. Walgren 7 , et al, established from his study with invitro studies of Caco-2 cells, that lack of absorption of the quercetin glucosides, happens primarily due to the effective efflux by the multi-drug resistance protein 2 transporters. In succeeding studies conducted with human subjects, it was observed that the quercetin glucosides were hydrolysed by bacterial enzymes in the small intestine.…”

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confidence: 99%

Health Benefits of Quercetin

2017

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.Quercetin is acts as a building block for other flavonoids. Quercetin is commonly present as an aglycone in food. On hydrolysis with acid, quercitrin is converted to quercetin and rhamnose as shown in Fig. 2. chemical and Physical Properties of QuercetinQuercetin with its high molecular weight (302.24), AbstrActFlavonoids are natural antioxidants derived from plant pigments and commonly found in agricultural produce such as fruits, vegetables, and also in beverages like tea and wine. Quercetin is the most important flavonoid which belongs to the class of flavonol. Quercetin is a vital biologically active compound, which is present in many products, such as onion (Allium cepa), black tea (Camellia sinensis), Broccoli (Brassica oleracea var. italic), and also in red wine and green tea, It is widely used in medicine and pharmaceutics. In particular, it is used for cancer treatment; as it restrains the growth of cancer cells. Earlier some of computational investigations of this molecule were reported in literature, but they were made at low theory level. Quercetin provided many health promoting benefits, like cardiovascular properties, cancer reducing agent, Anti-inflammatory, asthma and many more. That is why the further investigation of this molecule is important. The main important of this review is to understanding of the structure of quercetin and corresponding biological properties of quercetin expressed in vitro studies, absorption is critical, but in vivo studies, better absorbed antioxidant were observed like vitamin C, further reported studies on effect of food processing, health benefits, storage effects, and evaluate its safety and dosage.

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“…However a sharp change in pH of the resultant solution ranging between pH 4 and pH 10 for reagents with a concentration of at least 0.1 M takes place (Harris, 2010). This pH change corresponds to the change of the anthocyanins from the flavylium ion form to the quinoidal form of which the two forms have different colors (Bondre et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…The stability of anthocyanins is affected by a number of factors which include pH, temperature, structure, concentration, light, oxygen, solvents, hydration, presence of enzymes, co-pigmentation as well as presence of metallic ions (Gradinaru et al, 2003;Bordignon-Luiz et al, 2007;Mpiana et al, 2012). Anthocyanins from different sources have varying stabilities and addition of sugars and salts increases instability (Rosso and Mercadante, 2007).…”

Section: Introductionmentioning

confidence: 99%

<i>Hippeastrum hybridum</i> anthocyanins as indicators of endpoint in acid – base titrations

Boyer¹,

Waninda²,

Mukama³

et al. 2017

Int. J. Bio. Chem. Sci

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Anthocyanins from Hippeastrum hybridum (Amaryllis) were investigated as indicators of endpoint in acid-base titrations. Extraction of the anthocyanins was done using distilled water, methanol and methanol containing 0.5% acetic acid. The extracts were used in determination of endpoint in titrations between strong acid/strong base, strong acid / weak base, weak acid / strong base and weak acid / weak base at concentration levels of 0.1 M, 0.5 M and 1.0 M. The titres were compared to those obtained using phenolphthalein, methyl orange and mixed indicator. The shelf life of anthocyanin extracts kept in amber bottles at room temperature (16.8 0 C -29.1 0 C) was also investigated. The plant extracts gave accurate and precise results in titration of strong acids with strong bases and weak acids against strong bases at all concentrations investigated (0.1, 0.5 and 1.0 M) that were very comparable to the values obtained using phenolphthalein, methyl orange and mixed indicator. In titration of weak acids against weak bases, the plant extracts gave accurate results when concentration was 0.1 M but failed for 0.5 M and 1.0 M. On average the anthocyanins from Hippeastrum hybridum could be used in the titration of strong acid versus strong base, weak acid versus strong base and weak acid versus weak base. The anthocyanins from Hippeastrum hybridum had a good shelf life of 90 days when kept at room temperature. The extracts can thus be used in any place including those that have no access to refrigeration facilities since they can be kept at room temperature for some time before they undergo degradation.

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Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems

Cited by 86 publications

References 36 publications

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Health Benefits of Quercetin

<i>Hippeastrum hybridum</i> anthocyanins as indicators of endpoint in acid – base titrations

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