Influence of temperature and preserving agents on the stability of cornelian cherries anthocyanins

Molecules

Volumn 19, Issue 6, 2014, Pages 8177-8188

  Moldovan, Bianca ^a   David, Luminiţa ^a  

^a BABE BOLYAI UNIVERSITY   (Romania)

Author keywords

Anthocyanins; Degradation kinetics; Potassium sorbate; Sodium benzoate

Indexed keywords

ANTHOCYANIN; BENZOIC ACID; SORBIC ACID;

CHEMISTRY; FOOD PRESERVATION; PRUNUS; TEMPERATURE;

ANTHOCYANINS; FOOD PRESERVATION; PRUNUS; SODIUM BENZOATE; SORBIC ACID; TEMPERATURE;

EID: 84903288887     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules19068177     Document Type: Article

References (30)

1. Seeram N.P.; Schutzki R.; Chandra A.; Nair M.G. Characterization quantification and bioactivities of anthocyanins in Cornus species. J. Agric. Food Chem. 2002 50 2519-2523.
2. Celik S.; Bakirci I.; Sat I.G. Physico-chemical and organoleptic properties of yogurt with cornelian cherry paste. Int. J. Food Prop. 2006 9 401-408.
3. Vareed S.K.; Reddy M.K.; Schutzki R.E.; Nair M.G. Anthocyanins in Cornus alternifolia Cornus controversa Cornus kousa and Cornus florida fruits with health benefits. Life Sci. 2006 78 777-784.
4. Polinicencu C.; Popescu H.; Nistor C. Vegetal extracts for cosmetic use: Extracts from fruits of Cornus mas. Preparation and characterization. Clujul Med. 1980 53 160-163.
5. Pantelidis G.E.; Vasilakakis M.; Manganaris G.A. ; Diamantidis G. Antioxidant capacity phenol anthocyanin and ascorbic acid contents in raspberries blackberries red currants gooseberries and Cornelian cherries. Food Chem. 2007 102 777-783.
6. Mazza G. Natural Food Colorants: Science and Technology; Marcel Decker: New York NY USA 2000; pp. 289-314.
7. 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.
8. Prodanov M.P.; Dominguez J.A.; Blazquez I.; Salinas M.R.; Alonso G.L. Some aspects of the quantitative/qualitative assessment of commercial anthocyanin-rich extracts. Food Chem. 2005 90 585-596.
9. Yoshimoto M.; Okuno S.; Yamaguchi M.; Yamakawa O. Antimutagenicity of Deacylated Anthocyanins in Purple-fleshed Sweetpotato. Biosci. Biotechnol. Biochem. 2001 65 1652-1655.
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. 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.
12. Crisan M.; David L.; Moldovan B.; Vulcu A.; Dreve S.; Perde-Schrepler M.; Tatomir C.; Filip A.G.; Bolfa P.; Achim M.; et al. New nanomaterials for the improvement of psoriatic lesions. J. Mater. Chem. B 2013 1 3152-3158.
13. Cevallos-Casalas B.A.; Cisneros-Zevallos L. Stability of a nthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem. 2004 86 69-77.
14. Ö zkan M.; Yemenicioǧlu A.; Asefi N.; Cemeroǧlu B. Degradation kinetics of anthocyanins from sour cherry pomegranate and strawberry juices by hydrogen peroxide. J. Food Sci. 2002 67 525-529.
15. Herná ndez-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.
16. Garzon G.A.; Wrolstad R.E. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. J. Food Sci. 2002 67 1288-1299.
17. Moldovan B.; David L.; Chisbora C.; Cimpoiu C. Degradation kinetics of anthocyanins from European Cranberrybush (Viburnum opulus L.) fruits extracts. Effects of temperature pH and storage solvent. Molecules 2012 17 11655-116 66.
18. Moldovan B.; David L.; Donca R.; Chisbora C. Degradation kinetics of anthocyanins from crude ethanolic extract from sour cherries. Stud. Univ. Babes-Bolyai Chem. 2011 56 189-194.
19. Gurtler J.B.; Bailey R.B.; Geveke J.D.; Zhang H.Q. Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate potassium sorb ate and citric acid. Food Control. 2011 22 1689-1694.
20. Thakur B.R.; Arya S.S. Studies on stability of blue grape anthocyanins. Int. J. Food Sci. Technol. 1989 24 321-326.
21. Chisté R.C.; Lopes A.S.; DeFaria L.J.G. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.). Int. J. Food Sci. Technol. 2010 45 1902-1908.
22. Kirca A.; Ö zkan M.; Cemeroǧlu 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. Amaro L.F.; Soares M.T.; Pinho C.; Almeida I.F.; Pinho O.; Ferreir a I.M. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry. Int. J. Food Sci. Technol. 2013 48 2071-2077.
25. Jackman R.L.; Yada R.Y.; Tung M.A. A review: Separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis. J. Food Biochem. 1987 11 279-308.
26. Kirca A.; Cemeroǧlu B. Thermal degradation of blood orange anthocyanins. Food Chem. 2003 81 583-587.
27. Fang-Chiang H.J.; Wrolstad R.E. Anthocyanins pigment composition of blackberries. J. Food Sci. 2005 70 198-202.
28. Rommel A. Wrolstad R.E. Blackberry juice and wine: Processing and storage effects on anthocyanin color and appearance J. Food Sci. 1992 57 385-391
29. Cao S.Q.; Liu L.; Lu Q.; Xu Y.; Pan S.Y.; Wang K.X. Integrated effects of ascorbic acid flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. Eur. Food Res. Technol. 2009 228 975-983
30. Giusti M.M.; Wrolstad R.E. Current Protocols in Food Analytical Chemistry; Wiley: New York NY USA 2001; pp. 1-13.