Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

LWT

Volumn 90, Issue , 2018, Pages 592-597

  Akogou, F U G ^a,b   Kayode A P P ^a   den Besten, H M W ^b   Linnemann, A R ^b   Fogliano, V ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Apigeninidin; Biocolorant; Colour density; Heat treatment; pH

Indexed keywords

COLOR; DEGRADATION; FOOD PROCESSING; FOOD STORAGE; HEAT TREATMENT; PH; PROCESSED FOODS; STABILITY; THERMODYNAMIC STABILITY;

APIGENINIDIN; BIOCOLORANT; COLOUR STABILITY; DEGRADATION RATE; ENDOTHERMIC DEGRADATION; GOOD STABILITY; INDUSTRIAL PROCESSS; PROCESSING CONDITION;

ALKALINITY;

EID: 85040241105     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.071     Document Type: Article

References (27)

1. Adinsi, L., Vieira-Dalode, G., Akissoe, N., Anihouvi, V., Mestres, C., Jacobs, A., et al. Processing and quality attributes of gowé: A malted and fermented cereal-based beverage from Benin. Food Chain 4:2 (2014), 171–183.
2. Akogou, F.U.G., Kayodé A.P.P., den Besten, H.M.W., Linnemann, A.R., Extraction methods and food uses of a natural red colorant from dye sorghum. Journal of the Science of Food and Agriculture, 2017 http://dx.doi.org/10.1002/jsfa.8479.
3. Alighourchi, H., Barzegar, M., Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. Journal of Food Engineering 90:2 (2009), 179–185.
4. Awika, J.M., Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments. Food Research International 41:5 (2008), 532–538.
5. Awika, J.M., Rooney, L.W., Waniska, R.D., Properties of 3-deoxyanthocyanins from sorghum. Journal of Agricultural and Food Chemistry 52:14 (2004), 4388–4394.
6. Baublis, A., Spomer, A., Berber-Jiménez, M.D., Anthocyanin pigments: Comparison of extract stability. Journal of Food Science 59:6 (1994), 1219–1221.
7. den Besten, H.M.W., Mataragas, M., Moezelaar, R., Abee, T., Zwietering, M.H., Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. Applied and Environmental Microbiology 72:9 (2006), 5884–5894.
8. Brouillard, R., Chemical structure of anthocyanins. Markakis, P., (eds.) Anthocyanins as food colors, 1982, Academic Press.
9. Brouillard, R., Iacobucci, G.A., Sweeny, J.G., Chemistry of anthocyanin pigments. 9. UV-visible spectrophotometric determination of the acidity constants of apigeninidin and three related 3-deoxyflavylium salts. Journal of the American Chemical Society 104:26 (1982), 7585–7590.
10. Cao, S., Liu, L., Pan, S., Lu, Q., Xu, X., A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange. Journal of Agricultural and Food Chemistry 57:1 (2008), 245–249.
11. Dyrby, M., Westergaard, N., Stapelfeldt, H., Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chemistry 72:4 (2001), 431–437.
12. Geera, B., Ojwang, L.O., Awika, J.M., New highly stable dimeric 3-deoxyanthocyanidin pigments from Sorghum bicolor leaf sheath. Journal of Food Science 77:5 (2012), C566–C572.
13. Hiemori, M., Koh, E., Mitchell, A.E., Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). Journal of Agricultural and Food Chemistry 57:5 (2009), 1908–1914.
14. Kayodé A.P.P., Bara, C.A., Dalodé-Vieira, G., Linnemann, A.R., Nout, M.J.R., Extraction of antioxidant pigments from dye sorghum leaf sheaths. LWT-Food Science and Technology 46:1 (2012), 49–55.
15. Kokkaew, H., Srithanyarat, N., Pitirit, T., Optimization of anthocyanin and effects of acidulants on phytochemicals and antioxidant activities in purple waxy corn cookies. Asia-Pacific Journal of Science and Technology 20:1 (2015), 75–90.
16. Kırca, A., Cemeroğlu, B., Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chemistry 81:4 (2003), 583–587.
17. Locatelli, M., Carlucci, G., Genovese, S., Curini, M., Epifano, F., Use of HPLC in the determination of the molar absorptivity of 4′-geranyloxyferulic acid and boropinic acid. Chromatographia 73:9–10 (2011), 889–896.
18. Madodé Y.E.E., Keeping local foods on the menu: A study on the small-scale processing of cowpea. 2012, Wageningen University, Wageningen, the Netherlands.
19. Matsufuji, H., Kido, H., Misawa, H., Yaguchi, J., Otsuki, T., Chino, M., et al. Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract. Journal of Agricultural and Food Chemistry 55:9 (2007), 3692–3701.
20. Mazza, G., Brouillard, R., Recent developments in the stabilization of anthocyanins in food products. Food Chemistry 25:3 (1987), 207–225.
21. Nicoli, M.C., Anese, M., Parpinel, M., Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology 10:3 (1999), 94–100.
22. Ojwang, L., Awika, J.M., Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins. Journal of the Science of Food and Agriculture 88:11 (2008), 1987–1996.
23. Ojwang, L.O., Awika, J.M., Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites. Journal of Agricultural and Food Chemistry 58:16 (2010), 9077–9082.
24. Torskangerpoll, K., Andersen, Ø.M., Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry 89:3 (2005), 427–440.
25. Turfan, Ö., Türkyılmaz, M., Yemiş O., Özkan, M., Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chemistry 129:4 (2011), 1644–1651.
26. Wallace, T.C., Giusti, M.M., Anthocyanins. Advances in Nutrition: An International Review Journal 6:5 (2015), 620–622.
27. Yang, L., Dykes, L., Awika, J.M., Thermal stability of 3-deoxyanthocyanidin pigments. Food Chemistry 160 (2014), 246–254.