Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5470
Título : Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Autor : Busso Casati, Carolina 
Baeza, Rosa 
Sanchez, Virginia 
Catalano, Alejandra 
López, Paula 
Zamora, María Clara 
Otros colaboradores: Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Universidad de Buenos Aires (Argentina). Facultad de Farmacia y Bioquímica
Palabras clave : ANTOCIANINASCOLORCINETICAPOLIFENOLESPROCESAMIENTOS TECNICOSANTIOXIDANTES
Fecha de publicación : 2015
Cita : Busso Casati, C., R. Baeza, V. Sanchez, A. Catalano, P. López y M. C. Zamora.. 2015. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices [en línea]. Postprint del artículo publicado en Journal of Berry Research. 5. DOI: 10.3233/JBR-150088 Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/thermal-degradation-kinetics-monomeric.pdf [Fecha de consulta: ….]
Resumen : Abstract: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds
URI : https://repositorio.uca.edu.ar/handle/123456789/5470
Disciplina: PRODUCCION AGROPECUARIA
Derechos: Acceso Abierto
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