Intervention of phenolic compounds in plum technology. 2. Mechanisms of anthocyanin degradation

Filho, José Tadeu Raynal Rocha; Moutounet, Michel

doi:10.1021/jf00088a051

Cited by 31 publications

(29 citation statements)

References 9 publications

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“…Anthocyanins are thermo-sensitive in solution and plants. These were evaluated in purple cabbage (WALKOWIAK-TOMCZAK;CZAPSK, 2007), purple and red-flesh potatoes (REYES; CISNEROS-ZEVALLOS, 2007), plums (RAYNAL;MOUNTOUNET, 1989), black carrots (KIRCA; CEMEROGLU, 2006;, blackberries (WANG;XU, 2007), raspberries (OCHOA et al, 1999), strawberries, and onions (SÁ; SERENO, 1999). Many of these papers describe that the degradation of anthocyanins follows a first order reaction kinetic (KIRCA; OZKAN; CEMEROGLU, 2006CEMEROGLU, , 2007REYES;CISNEROS-ZEVALLOS, 2007), except for strawberries, which followed a second order reaction kinetic (SÁ; SERENO, 1999).…”

Section: Anthocyanin Content Determination Using the Ph-differential mentioning

confidence: 99%

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Albarici

Pessoa

2012

Food Sci. Technol

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This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

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Section: Anthocyanin Content Determination Using the Ph-differential mentioning

confidence: 99%

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Albarici

Pessoa

2012

Food Sci. Technol

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“…However, no degradation occurred when enzymatic extract was inactivated by heating and chlorogenic acid was also not oxidised. The quinone formed from chlorogenic acid stimulated the anthocyanin degradation (Raynal and Moutounet 1989 ;Cheynier et al 1994). Anthocyanins with o-diphenolic B ring were oxidised via the enzymatically generated oquinone by coupled oxidation mechanism, whereas non-o-diphenolic anthocyanins formed adducts with the same o-quinone (Sarni et al 1995).…”

Section: Role Of Ppo and Chlorogenic Acid On Browning Phenomenonmentioning

confidence: 99%

Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase, Chlorogenic Acid and Anthocyanins

Kader¹,

Rovel²,

Girardin³

et al. 1997

J. Sci. Food Agric.

107

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“…10 The stability of anthocyanins is influenced by several factors 11–14. Among them, polyphenol oxidase (PPO) plays an important role in the degradation of anthocyanins of fruits and vegetables 15–18. PPO involved in the degradation of anthocyanins in blueberry, strawberry, plum and grape has been extensively studied 16.…”

Section: Introductionmentioning

confidence: 99%

“…Among them, polyphenol oxidase (PPO) plays an important role in the degradation of anthocyanins of fruits and vegetables 15–18. PPO involved in the degradation of anthocyanins in blueberry, strawberry, plum and grape has been extensively studied 16. 17, 19–22 In the absence of phenols the degradation of anthocyanins by PPO is very slow, but it increases rapidly with increasing phenol concentration 17–19.…”

Section: Introductionmentioning

confidence: 99%

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

Jiang

2000

J. Sci. Food Agric.

214

145

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Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a puri®ed PPO, anthocyanin extract and phenolic extract. Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment degradation by PPO, leading to the development of brown pigments. The absorbance at 410 nm of the reaction solution is correlated well with the peel browning index. Pyrogallol, catechol and 4-methylcatechol are good stimulators, but no action with chlorogenic acid, p-cresol, resorcinol or tyrosine is observed. A decrease in the ascorbic acid content of lychee pericarp is associated with an increase in the peel browning index, and the addition of ascorbic acid to the reaction mixture exerts a preventive action on the anthocyanin degradation. Data here suggest that anthocyanins, PPO and phenols contribute to lychee pericarp browning involved in anthocyanin±PPO±phenol reactions.

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Intervention of phenolic compounds in plum technology. 2. Mechanisms of anthocyanin degradation

Cited by 31 publications

References 9 publications

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase, Chlorogenic Acid and Anthocyanins

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

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