Literature DB >> 19070027

Effect of heating, UV irradiation and pH on stability of the anthocyanin copigment complex.

Setareh Parisa1, Heidari Reza, Ghasemifar Elham, Jamei Rashid.   

Abstract

The influences of temperature, UV irradiation, pH and copigment concentration on the stability of a copigmentation complex were investigated. The copigments selected for the study included: Catechin, Chlorogenic acid and Gallic acid. Five levels of copigment concentration as: 0, 120, 240, 480, 960 mg L(-1) were examined. The copigmentation effect increased with copigment contain. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at 80 degrees C. The suitable pH for copigmentation complex was in pH 3.5. In this study, catechin predominate among copigments.

Entities:  

Mesh:

Substances:

Year:  2007        PMID: 19070027     DOI: 10.3923/pjbs.2007.267.272

Source DB:  PubMed          Journal:  Pak J Biol Sci        ISSN: 1028-8880


  4 in total

1.  Optimization of ultrasound-assisted extraction of anthocyanins from mulberry, using response surface methodology.

Authors:  Tang-Bin Zou; Min Wang; Ren-You Gan; Wen-Hua Ling
Journal:  Int J Mol Sci       Date:  2011-05-10       Impact factor: 5.923

Review 2.  Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.

Authors:  Fei He; Na-Na Liang; Lin Mu; Qiu-Hong Pan; Jun Wang; Malcolm J Reeves; Chang-Qing Duan
Journal:  Molecules       Date:  2012-02-07       Impact factor: 4.411

3.  Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation.

Authors:  Ezzat Mohamad Azman; Nurhayati Yusof; Afroditi Chatzifragkou; Dimitris Charalampopoulos
Journal:  Molecules       Date:  2022-08-26       Impact factor: 4.927

4.  Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin.

Authors:  Wenfeng Li; Guangfeng Gou; Yanling He; Si Tan
Journal:  Food Chem X       Date:  2022-08-10
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.