Degradation kinetics of anthocyanins from european cranberrybush (viburnum opulus l.) fruit extracts. Effects of temperature, pH and storage solvent

Molecules

Volumn 17, Issue 10, 2012, Pages 11655-11666

  Moldovan, Bianca ^a   David, Luminita ^a   Chisbora, Cristian ^a   Cimpoiu, Claudia ^a  

^a BABE BOLYAI UNIVERSITY   (Romania)

Author keywords

Anthocyanins; Cranberrybush (Viburnum opulus L.) fruits; Degradation kinetics; Stability

Indexed keywords

ANTHOCYANIN; PLANT EXTRACT; SOLVENT;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FRUIT; KINETICS; METHODOLOGY; PH; TEMPERATURE; VIBURNUM;

ANTHOCYANINS; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; PLANT EXTRACTS; SOLVENTS; TEMPERATURE; VIBURNUM;

EID: 84868115373     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules171011655     Document Type: Article

References (27)

1. Jordheim, M.; Giske, N.H.; Andersen, Ø.M. Anthocyanins in caprifoliaceae. Biochem. Syst. Ecol. 2007, 35, 153-159.
2. Dennehy, C. The Use of Herbs and Dietary Supplements in Gynecology: An Evidence-Based Review. J. Midwifery Womens Health 2006, 51, 402-409.
3. Altun, M.L.; Citoglu, G.S.; Yilmaz, B.S.; Özbek, H. Antinociceptive and anti-inflammatory activities of Viburnum opulus. Pharm. Biol. 2009, 47, 653-658.
4. Velioglu, Y.S.; Ekici, L.; Poyrazoglu, E.S. Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. Int. J. Food Sci. Technol. 2006, 41, 1011-1015.
5. Sagdic, O.; Aksoy, A.; Ozkan, G. Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract. Acta Aliment. Hung. 2006, 35, 487-492.
6. Moldovan, B.; Ghic, O.; David, L.; Chisbora, C. The Influence of Storage on the Total Phenols Content and Antioxidant Activity of the Cranberrybush (Viburnum opulus L.) Fruits Extract. Rev. Chim. Bucharest 2012, 63, 463-464.
7. Rop, O.; Reznicek, V.; Valsikova, M.; Jurikova, T.; Mcek, J.; Kramarova, D. Antioxidant properties of european cranberrybush fruit (Viburnum opulus var. edule). Molecules 2010, 15, 4467-4477.
8. Yoshimoto, M.; Okuno, S.; Yamaguchi, M.; Yamakawa, O. Antimutagenicity of Deacylated Anthocyanins in Purple-fleshed Sweetpotato. Biosci. Biotechnol. Biochem. 2001, 65, 1652-1655.
9. Smith, M.A.L.; Marley, K.A.; Seigler, D.; Singletary, K.W.; Meline, B. Bioactive Properties of Wild Blueberry Fruits. J. Food Sci. 2000, 65, 352-356.
10. Tsuda, T.; Horio, F.; Uchida, K.; Aoki, H.; Osawa, T. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. J. Nutr. 2003, 133, 2125-2130.
11. Renaud, S.; Lorgeril, M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. The Lancet 1992, 339, 1523-1526.
12. Heredia, F.J.; Francia-Aricha, E.M.; Rivas-Gonzalo, J.C.; Vicario, I.M.; Santos-Buelga, C. Chromatic characterization of anthocyanins from red grapes-I. pH effect. Food Chem. 1998, 63, 491-498.
13. Cemeroglu, B.; Velioglu, S.; Isik, S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. J. Food Sci. 1994, 59, 1216-1218.
14. Cevallos-Casalas, B.A.; Cisneros-Zevallos, L. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem. 2004, 86, 69-77.
15. Dyrby, M.; Westergaard, N.; Stapelfeldt, H. Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem. 2001, 72, 431-437.
16. Özkan, M.; Yemenicioglu, A.; Asefi, N.; Cemeroglu, B. Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide. J. Food Sci. 2002, 67, 525-529.
17. Hernández-Herrero, J.A.; Frutos, M.J. Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. Int. J. Food Sci. Technol. 2011, 46, 2550-2557.
18. Deineka, V.I.; Sorokopudov, V.N.; Deineka, L.A.; Shaposhnik, E.I.; Kol'tsov, S.V. Anthocyans from Fruit of Some Plants of the Caprifoliaceae Family. Chem. Nat. Compd. 2005, 41, 162-164.
19. Kraemer-Schafhalter, A.; Fuchs, H.; Strigl, A.; Silhar, S.; Kovac, M.; Pfannhauser, W. Process consideration for anthocyanin extraction from black chokeberry (Aronia melanocarpa ELL). In Proceedings of the Second International Symposium on Natural Colorants; S.I.C. Publishing Col.: Hamden, CT, USA, 1996; pp. 153-160.
20. Mazza, G.; Miniati, E. Introduction. In Anthocyanins in Fruits, Vegetables and Grains; Mazza, G., Miniati, E., Eds.; CRC Press: Boca Raton, FL, USA, 1993.
21. Timberlake, C.F.; Henry, B.S.; Anthocyanins as natural food colorants. Prog. Clin. Biol. Res. 1988, 280, 107-121.
22. Kirca, A.; Özkan, M.; Cemeroglu, B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem. 2007, 101, 212-218.
23. Wang, W.-D.; Xu, S.-Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 2007, 82, 271-275.
24. Moldovan, B.; David, L.; Donca, R.; Chisbora, C. Degradation kinetics of anthocyanins from crude ethanolic extract from sour cherries. Stud. U. Babes-Bol. Che. 2011, 56, 243-248.
25. Giusti, M.M.; Wrolstad, R.E. UNIT F1.2 Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Current Protocols in Food Analytical Chemistry 2001, doi:10.1002/0471142913.faf0102s00.
26. Kirca, A.; Cemeroglu, B. Thermal degradation of blood orange anthocyanins. Food Chem. 2003, 81, 583-587.
27. Reyes, L.F., Cisneros-Zevallos, L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem. 2007, 100, 885-894.