Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1800-1809

  Fischer, Ulrike A ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Anthocyanins; Colour stability; Copigmentation; Half life value; Pomegranate (Punica granatum L.); Thermal degradation

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ANTIOXIDANT CAPACITY; COLOUR PROPERTIES; COLOUR STABILITY; COMPLEX MODEL; COPIGMENTATION; COPIGMENTS; DEGRADATION PRODUCTS; ELEVATED TEMPERATURE; GOOD CORRELATIONS; HALF-LIFE VALUE; HPLC-DAD-MS; MATRIX COMPONENTS; MODEL SOLUTION; PHENOLIC PROFILES; PHENOLICS; POLYPHENOLS; POMEGRANATE (PUNICA GRANATUM L.); POMEGRANATE JUICES; STORAGE STABILITY; SYSTEMATIC ASSESSMENT; THERMAL IMPACTS; TOTAL AC LOSS; TOTAL PHENOLIC CONTENT; VISUAL APPEARANCE;

ANTHOCYANINS; COLOR; DEGRADATION; ORGANIC ACIDS; PLANTS (BOTANY); PYROLYSIS; THERMODYNAMIC STABILITY;

PHENOLS;

5 HYDROXYMETHYLFURFURAL; ANTHOCYANIN; CARBOXYLIC ACID; PHENOL; PHENOL DERIVATIVE; POMEGRANATE EXTRACT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; COLOR; FRUIT JUICE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POMEGRANATE; THERMOSTABILITY;

ANTHOCYANINS; BEVERAGES; FOOD STORAGE; FRUIT; HOT TEMPERATURE; MODELS, CHEMICAL; PHENOLS; PLANT PREPARATIONS; PUNICACEAE;

LYTHRACEAE; PUNICA GRANATUM;

EID: 84873706303     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.072     Document Type: Article

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