Producción Científica Profesorado

Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus.



Castañeda Ovando, Araceli

2014

Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus. (2014) Elizabeth Contreras-Lopez, Araceli Castañeda-Ovando,Luis Guillermo González-Olivares, Javier Añorve-Morga, Judith Jaimez-Ordaz. Food and Nutrition Sciences., 5, 488-494. http://dx.doi.org/10.4236/fns.2014.56058


Abstract


Blackberry (Rubus fructicosus) is one of the fruit with the highest concentration of anthocyanins; however, its use is limited for making jams, jellies and liqueur, and recently, fruit concentrates in combination with pomegranate, blueberry and grape. One of the main problems with these pigments is their poor stability in solution, mainly in beverages as liqueur and juices, which depends on factors such as chemical structure, pH, temperature, light, water activity, and presence of oxygen. The effect of light on total monomeric anthocyanins content as well as the degradation rates and browning of two blackberry ethanolic extracts is to establish the conditions for storage of liqueur without adding artificial food coloring. The initial content of anthocyanins on extract without storage was 106 mg?l ?1 . The study assessed the light irradiation effect on the anthocyanins of blackberry ethanolic extract. The anthocyanins degradation followed the second order reaction kinetics with respect to illuminance of the light source. The t1/2 value at high illuminance (3968.30 lx) was 28.20 hours



Producto de Investigación




Artículos relacionados

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...