Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

Alighourchi, Hamidreza; Barzegar, Mohsen

doi:10.1016/j.jfoodeng.2008.06.019

Cited by 124 publications

(87 citation statements)

References 22 publications

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“…TA and TSS) in the mixtures and control pomegranate juices (pH = 3.60 ± 0.25, TA= 0.34 ± 0.09 and TSS= 16.99 ± 0.11). However, Alighourchi and Barzegar (2009) reported an increase in pH from 3.21 to 3.39 (pb 0.05), and TSS from 13.7 to 14.1 was observed during storage, while the variation trend of pH and TSS values was constant at three different temperatures (4°C, 20°C, and 37°C for 210 days). A slight increase in TA was observed from the first day (0.99 g/100 ml) to the 210th day (1.03 g/100 ml).These variations in results may be due to differences among cultivars, growing seasons, agricultural practices and variations in applied physicochemical determination assays.…”

Section: Resultsmentioning

confidence: 94%

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Varela-Santos

Ochoa-Martinez

Tabilo‐Munizaga

et al. 2012

Innovative Food Science & Emerging Technologies

206

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Section: Resultsmentioning

confidence: 94%

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Varela-Santos

Ochoa-Martinez

Tabilo‐Munizaga

et al. 2012

Innovative Food Science & Emerging Technologies

206

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“…The two majoritarian anthocyanins at the end of winemaking process were Cy3,5dG and Cy3G, with a concentration of 42.43 ± 5.20 and 51.57 ± 2.70 mg/L for the wine fermented with Yeast 1, 30.58 ± 5.50 and 63.90 ± 5.00 mg/L for the wine fermented with Yeast 2, and 71.99 ± 5.10 and 68.94 ± 5.2 mg/L for that fermented with Yeast 3. Higher stability of diglucoside anthocyanins than monoglucoside ones was observed by Alighourchi and Barzegar (2009) and Vegara et al (2014). The decrease in individual anthocyanin concentrations might not be due to alcoholic and malolactic fermentations because anthocyanins are susceptible to degradation during storage at room temperature (Vegara et al, 2013a).…”

Section: Anthocyanin Profile Of Pomegranate Winesmentioning

confidence: 96%

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

et al. 2016

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“…The colour is one of the quality parameters that most promotes sensory acceptability by consumers (GIL et al, 2000;ALIGHOURCHI and BARZEGAR, 2009;BOROCHOV-NEORI et al, 2009;PATRAS et al, 2010). Thus, the analysis of anthocyanins by a reliable technique, such as HPLC, can be considered as an important tool to evaluate pomegranate juice quality.…”

Section: Introductionmentioning

confidence: 99%

Analytical standards production for the analysis of pomegranate anthocyanins by HPLC

Santiago

Gouvêa

Godóy

et al. 2014

Braz. J. Food Technol.

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SummaryPomegranate (Punica granatum L.) is a fruit with a long medicinal history, especially due to its phenolic compounds content, such as the anthocyanins, which are reported as one of the most important natural antioxidants. The analysis of the anthocyanins by high performance liquid chromatography (HPLC) can be considered as an important tool to evaluate the quality of pomegranate juice. For research laboratories the major challenge in using HPLC for quantitative analyses is the acquisition of high purity analytical standards, since these are expensive and in some cases not even commercially available. The aim of this study was to obtain analytical standards for the qualitative and quantitative analysis of the anthocyanins from pomegranate. Five vegetable matrices (pomegranate flower, jambolan, jabuticaba, blackberry and strawberry fruits) were used to isolate each of the six anthocyanins present in pomegranate fruit, using an analytical HPLC scale with non-destructive detection, it being possible to subsequently use them as analytical standards. Furthermore, their identities were confirmed by high resolution mass spectrometry. The proposed procedure showed that it is possible to obtain analytical standards of anthocyanins with a high purity grade (98.0 to 99.9%) from natural sources, which was proved to be an economic strategy for the production of standards by laboratories according to their research requirements.Key words: Liquid chromatography; Cyanidin; Delphinidin; Pelargonidin; Punica granatum L. ResumoRomã (Punica granatum L.) é um fruto com um longo histórico medicinal, especialmente devido aos compostos fenólicos presentes em sua composição, como as antocianinas, as quais são relatadas como um dos mais importantes antioxidantes naturais. A análise de antocianinas por Cromatografia Líquida de Alta Eficiência (CLAE) pode ser considerada uma ferramenta importante para avaliar a qualidade do suco de romã. Para os laboratórios de pesquisa, o maior desafio para a análise quantitativa pela técnica de CLAE é a aquisição de padrões analíticos de alta pureza, uma vez que eles são caros e, em alguns casos, não se encontram disponíveis comercialmente. O objetivo deste estudo foi obter padrões analíticos para a análise qualitativa e quantitativa de antocianinas da romã. Cinco matrizes vegetais (flor de romã e frutos de jambolão, jabuticaba, amora e morango) foram usadas para isolar cada uma das seis antocianinas presentes no fruto da romã, usando a escala analítica com detecção não destrutiva, sendo possível usá-las posteriormente como padrões analíticos. Além disso, as suas identidades foram confirmadas pela técnica de espectrometria de massa de alta resolução. O procedimento proposto mostrou que é possível obter padrões analíticos de antocianinas com elevado grau de pureza (98,0%-99,9%) a partir de fontes naturais e provou ser uma estratégia econômica para os laboratórios que necessitam adquirir padrões, de acordo com as necessidades de suas pesquisas.

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Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

Cited by 124 publications

References 22 publications

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Analytical standards production for the analysis of pomegranate anthocyanins by HPLC

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