DOI: https://doi.org/10.18524/2304-0947.2017.1(61).94711

КІНЕТИКА ДЕСТРУКЦІЇ АНТОЦІАНІВ У КИСЛИХ ВОДНИХ ЕКСТРАКТАХ ЯГІД

L. M. Soldatkina, V. O. Novotna, I. Salamon

Анотація


Вивчено вплив рН, світла і температури на деструкцію антоціанів у кислих водних екстрактах ягід аронії, бузини і ожини. Показано, що процес деструкції антоціанів ягід під впливом рН, світла і температури описується рівнянням кінетики першого порядку. Знайдено, що для антоціанів ягід аронії спостерігаються найвищі значення констант швидкості деструкції, а для антоціанів ягід ожини – найвищі значення часу напіврозпаду. Температурні залежності швидкості деструкції антоціанів ягід описані за допомогою рівняння Арреніуса. Розраховані енергії активації процесу деструкції антоціанів при рН=2, які дорівнюють відповідно для антоціанів аронії, бузини і ожини 5,7, 10,1 і 15,0 кДж/моль.

Ключові слова


аронія; бузина; ожина; антоціани; кінетика деструкції

Повний текст:

PDF (English)

Посилання


Delgado-Vargas F., Paredes-Lópes O. Natural Colourants for Food and Nutraceutical. Boca Raton: CRC Press LLC, 2003, 167 p.

Wu X., Beecher G. R., Holden J. M., Haytowitz D. B., Gebhardt S. E., Prior R. L. Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption. J. Agric. Food Chem., 2006, vol. 54, pp. 4069–4075. https://doi.org/10.1021/jf060300l CCC

Ghosh D., Konishi T. Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function. Asia Pac. J. Clin. Nutr., 2007, vol.16, no 2, pp. 200-208.

Denev P., Ciz M., Ambrozova G., Lojek A., Yanakieva I., Kratchanova M. Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties. Food Chem., 2010, vol. 123, pp. 1055–1061. http://doi:10.1016/j.foodchem.2010.05.061

Clifford M.N. Anthocyanins – nature, occurrence and dietary burden. J. Sci. Food Agric., 2000, vol. 80, no 7, pp. 1063-1072. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:73.0.CO;2-Q

Jakobek L., Šeruga M., Medvidović-Kosanović M., Novak I. Anthocyanin contain and antioxidant activity of various red fruit juices. Deutsch Lebensmittel-Rundschau, 2007, vol. 103, no. 3, pp. 58-64.

Kearsley M.W., Rodriguez N. The stability and use of natural colors in foods: anthocyanin, β-carotene and riboflavin. J. Food Technol., 1981, vol.16, pp. 421–431. https://doi.org/10.1111/j.1365-2621.1981.tb01833.x

Cabrita L., Fossen T., & Andersen É. M. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chem., 2000, vol. 68, pp. 101-107. https://doi.org/10.1016/S0308-8146(99)00170-3

Laleh G.H., Frydoonfar H., Heidary R., Jameei R., Zare S. The effect of light, temperature, pH and species on stability of anthocyanin pigments in four berberis species. Pakistan J. Nutr., 2006, vol. 5, no 1, pp. 90–92. https://doi.org/10.3923/pjn.2006.90.92

Ozela E.F., Stringheta P.C., Chauca M.C. Stability of anthocyanin in spinach vine (Basella rubra) fruits. Cienc. Invest. Agraria, 2007, vol. 34, no 2, pp. 115–120. https://doi.org/10.4067/S0718-16202007000200004

Moldovan B., David L., Chişbora C., Cimpoiu C. Degradation kinetics of anthocyanins from European cranberrybush (Viburnum opulus L.) fruit extracts. Effects of temperature, pH and storage solvent. Molecules, 2012, vol. 17, pp. 11655–11666. https://doi.org/10.3390/molecules171011655

Oancea S., Drăghici O. pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars. Czech J. Food Sci., 2013, vol. 31, no 3, pp. 283–291.

Furtado P., Figueiredo P., Chaves das Neves H., Pina F. Photochemical and thermal degradation of anthocyanidins. J. Photochem. Photobiol. A: Chem., 1993, vol. 75, no 2, pp. 113–118. https://doi.org/10.1016/1010-6030(93)80191-b

Seeram N.P., Bourquin L.D., Nair M.G. Degradation products of cyanidin glycosides from tart cherries and their bioactivities. J. Agric. Food Chem., 2001, vol. 49, pp. 4924–4929. https://doi.org/10.1021/jf0107508

Morais H., Ramos C., Forgács E. Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography. J. Chromatogr. B, 2002, vol. 770, pp.297–301. https://doi.org/10.1016/S1570-0232(02)00055-7

Contreras-Lopez E., Castañeda-Ovando A., González-Olivares L.G. Effect of light on stability of anthocyanins in ethanolic extracts of Rubus fruticosus. Food Nutr. Sci., 2014, vol. 5, pp. 488-494. https://doi.org/10.4236/fns.2014.56058

Markakis P., Livingston G.E., Fellers R.C. Quantitative aspects of strawberry pigment degradation. Food Res., 1957, vol. 22, pp. 117–130. https://doi.org/10.1111/j.1365-2621.1957.tb16991.x

Adams J.B. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solutions at 100 oC. J. Sci. Food Agric., 1973, vol. 24, pp. 747–762. https://doi.org/10.1002/jsfa.2740240702

Casati C.B., Baeza R., Sanchez V., Catalano A., López P., Zamora M. C. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices. J. Berry Res., 2005, vol. 5, pp. 29–39. https://doi.org/10.3233/JBR-150088.

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, vol. 100, pp. 885–894. http://doi: 10.1016/j.foodchem.2005.11.002

Wang W.-D., Sh.-Y. Xu. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng., 2007, vol. 82, no 3, pp. 271–275. https://doi.org/10.1016/j.jfoodeng.2007.01.018

Harbourne N., Jacquier J.Ch., Morgan D.J., Lyng J.G. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chem., 2008, vol. 111, pp.204–208. https://doi.org/10.1016/j.foodchem.2008.03.023

Patras A., Brunton N.P., O’Donnell C., Tiwari B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Sci. Technol., 2010, vol. 21, pp. 3-11. https://doi.org/10.1016/j.tifs.2009.07.004

Z ozio S., Pallet D., Dornier M. Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.). Fruits, 2011, vol. 66, pp. 203–215. https://doi.org/10.1051/fruits/2011030

Yalçinöz Ş.K., Erçelebi E.A. Anthocyanin degradation and colour kinetics of cornelian cherry concentrate. Br.J. Appl. Sci. Technol., 2015, vol. 10, no 12, pp. 1-12. https://doi.org/10.1111/j.1365-2621.2011.02780.x

Hrazdina G. Reactions of anthocyanidin-3,5-diglucosides: Formation of 3,5-di-(O-b-D-glucosyl)-7-hydroxycoumarin. Phytochem., 1971, vol. 10, pp. 1125–1130. https://doi.org/10.1016/S0031-9422(00)89950-1

Lee J., Durst R.W., Wrolstad R.E. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. J. AOAC Int., 2005, vol. 88, no 5, pp. 1269 –1278.

Hou Zh., Qin P., Zhang Y., Cui S., Ren G. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Rese. Int., 2013, vol. 50, pp. 691–697. https://doi.org/10.1007/s10068-010-0055-5

Kirca A., Özkan M., Cemeroğlu B. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem., 2006, vol. 97, pp. 598–605. https://doi.org/10.1016/j.foodchem.2005.05.036

Sadilova E., Stintzing F. C., Carle, R. Thermal degradation of acylated and nonacylated anthocyanins. J. Food Sci., 2006, vol. 71, pp. 504–512. https://doi.org/10.1111/j.1750-3841.2006.00148.x

Yang Z., Han Y., Gu Z., Fan G., Chen Z. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Sci. Emerging Technol., 2008, vol. 9, pp. 341–347. https://doi.org/10.1016/j.ifset.2007.09.001

Ahmed J., Shivhare U.S., Raghavan G.S.V. Rheological characteristics and kinetics of colour degradation of green chilli puree. J. Food Eng., 2000, vol. 44, pp. 239–244. https://doi.org/10.1016/S0260-8774(00)00034-0


Пристатейна бібліографія ГОСТ


1. Delgado-Vargas F., Paredes-Lópes O. Natural Colourants for Food and Nutraceutical. – Boca Raton: CRC Press LLC, 2003. – 167 p.

2. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption // J. Agric. Food Chem. –2006. – Vol. 54. – P. 4069–4075. https://doi.org/10.1021/jf060300l CCC

3. Ghosh D., Konishi T. Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function // Asia Pac. J. Clin. Nutr. – 2007. – Vol. 16, N 2. – P. 200-208.

4. Denev P., Ciz M., Ambrozova G., Lojek A., Yanakieva I., Kratchanova M. Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties // Food Chem. – 2010. – Vol. 123. – P. 1055– 1061. https://doi.org/10.1016/j.foodchem.2010.05.061

5. Clifford M.N. Anthocyanins – nature, occurrence and dietary burden // J. Sci. Food Agric. – 2000. – Vol. 80, N 7 – P. 1063 –1072. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7 3.0.CO;2-Q

6. Jakobek L., Šeruga M., Medvidović-Kosanović M., Novak I. Anthocyanin contain and antioxidant activity of various red fruit juices // Deutsch Lebensmittel-Rundschau. – 2007. – Vol. 103, № 3. – P. 58-64.

7. Kearsley M.W., Rodriguez N. The stability and use of natural colors in foods: anthocyanin, β-carotene and riboflavin // J. Food Technol. – 1981. – Vol.16. – P. 421-431. https://doi.org/10.1111/j.1365-2621.1981.tb01833.x

8. Cabrita L., Fossen T., Andersen É.M. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions // Food Chem. – 2000. – Vol. 68. – P. 101-107. https://doi.org/10.1016/S0308- 8146(99)00170-3

9. Laleh G.H., Frydoonfar H., Heidary R., Jameei R., Zare S. The effect of light, temperature, pH and species on stability of anthocyanin pigments in four berberis species // Pakistan J. Nutr. – 2006. – Vol. 5, N 1. – P. 90-92. https://doi.org/10.3923/pjn.2006.90.92

10. Ozela E.F., Stringheta P.C., Chauca M.C. Stability of anthocyanin in spinach vine (Basella rubra) fruits // Cienc. Invest. Agraria. – 2007. – Vol. 34, N 2. – Р. 115–120. https://doi.org/10.4067/S0718-16202007000200004

11. Moldovan B., David L., Chişbora C., Cimpoiu C. Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit extracts: effects of temperature, pH and storage solvent // Molecules. –2012. – Vol. 17. – P. 11655–11666. https://doi.org/10.3390/molecules171011655

12. Oancea S., Drăghici O. pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars // Czech J. Food Sci. – 2013. – Vol. 31, N 3. – P. 283–291.

13. Furtado P., Figueiredo P., Chaves das Neves H., Pina F. Photochemical and thermal degradation of anthocyanidins // J. Photochem. Photobiol. A: Chem. – 1993. – Vol. 75, N 2. – P.113–118. https://doi.org/10.1016/1010-6030(93)80191-b

14. Seeram N.P., Bourquin L.D., Nair M.G. Degradation products of cyanidin glycosides from tart cherries and their bioactivities // J. Agric. Food Chem. – 2001. – Vol. 49. – P. 4924–4929. https://doi.org/10.1021/jf0107508

15. Morais H., Ramos C., Forgács E. Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography // J. Chromatogr. B. – 2002. – Vol. 770. – P. 297–301. https://doi.org/10.1016/S1570-0232(02)00055-7

16. Contreras-Lopez E., Castañeda-Ovando A., González-Olivares L.G. Effect of light on stability of anthocyanins in ethanolic extracts of Rubus fruticosus // Food Nutr. Sci. – 2014. – Vol. 5. – P. 488-494. https://doi.org/10.4236/fns.2014.56058

17. Markakis P., Livingston G. E., Fellers R. C. Quantitative aspects of strawberry pigment degradation // Food Res. – 1957. – Vol. 22. – P. 117–130. https://doi.org/10.1111/j.1365-2621.1957.tb16991.x

18. Adams J.B. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solutions at 100 oC // J. Sci. Food Agric. – 1973. – Vol. 24. – P. 747–762. https://doi.org/10.1002/jsfa.2740240702

19. Casati C.B., Baeza R., Sanchez V., Catalano A., López P., Zamora M.C. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices // J. Berry Res. – 2005. – Vol. 5. – P. 29–39. https://doi.org/10.3233/JBR-150088

20. 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. – Vol. 100. – P. 885–894. https:// doi.org/10.1016/j.foodchem.2005.11.002

21. Wang W.-D., Sh.-Y. Xu. Degradation kinetics of anthocyanins in blackberry juice and concentrate // J. Food Eng. – 2007. – Vol. 82, N 3. – P. 271–275. https://doi.org/10.1016/j.jfoodeng.2007.01.018

22. Harbourne N., Jacquier J.Ch., Morgan D.J., Lyng J.G. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods // Food Chem. – 2008. – Vol. 111. – P. 204–208. https://doi.org/10.1016/j.foodchem.2008.03.023

23. Patras A., Brunton N.P., O’Donnell C., Tiwari B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation // Trends Food Sci. Technol. – 2010. – Vol. 21. – P. 3-11.https://doi.org/10.1016/j.tifs.2009.07.004

24. Zozio S., Pallet D., Dornier M. Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) // Fruits. – 2011. – Vol. 66. – P. 203–215. https://doi.org/10.1051/fruits/2011030

25. Yalçinöz Ş.K., Erçelebi E.A. Anthocyanin degradation and colour kinetics of cornelian cherry concentrate // Br.J. Appl. Sci. Technol. – 2015. – Vol. 10, N 12. – P.1-12. https://doi.org/10.1111/j.1365-2621.2011.02780.x

26. Hrazdina G. Reactions of anthocyanidin-3,5-diglucosides: Formation of 3,5-di-(O-b-D-glucosyl)-7-hydroxycoumarin // Phytochem. – 1971. – Vol. 10. – P. 1125–1130. https://doi.org/10.1016/S0031-9422(00)89950-1.

27. Lee J., Durst R.W., Wrolstad R.E. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study // J. AOAC Int. – 2005. – Vol. 88, N 5. – Р. 1269 –1278.

28. Hou Zh., Qin P., Zhang Y., Cui S., Ren G. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics // Food Res. Int. – 2013. – Vol. 50. – P. 691–697. https://doi.org/10.1007/ s10068-010-0055-5

29. Kirca A., Özkan M. & Cemeroğlu B. Stability of black carrot anthocyanins in various fruit juices and nectars // Food Chem. – 2006. – Vol. 97. – P. 598–605. https://doi.org/10.1016/j.foodchem.2005.05.036

30. Sadilova E., Stintzing F.C., Carle R. Thermal degradation of acylated and nonacylated anthocyanins // J. Food Sci. – 2006. – Vol. 71. – P.504–512. https://doi.org/10.1111/j.1750-3841.2006.00148.x

31. Yang Z., Han Y., Gu Z., Fan G., Chen Z. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. // Innovative Food Sci. Emerging Technol. – 2008. – Vol. 9. – P. 341–347. https://doi.org/10.1016/j.ifset.2007.09.001

32. Ahmed J., Shivhare U. S., Raghavan G.S.V. Rheological characteristics and kinetics of colour degradation of green chilli puree // J. Food Eng. – 2000. –Vol. 44. – P. 239–244. https://doi.org/10.1016/S0260- 8774(00)00034-0





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