Надіслати цю статтю КІНЕТИКА ДЕСТРУКЦІЇ АНТОЦІАНІВ У КИСЛИХ ВОДНИХ ЕКСТРАКТАХ ЯГІД
Анотація
Ключові слова
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
DOI: https://doi.org/10.18524/2304-0947.2017.1(61).94711
Ця робота ліцензована Creative Commons Attribution-ShareAlike 4.0 International License.