Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

“…The BCP obtained was dark purple in color, and a darker shade than that of the BRB (Table 1). This finding is in agreement with the results documented by Mozetic et al (2004), who reported that changes in C * values strongly correlated to changes in anthocyanin content, and can be considered a good indicator of anthocyanin concentration. This may be attributed to the higher number of anthocyanins in the colorant form.…”

“…This might be due to the decrease in visual color especially C * predominantly caused by the destruction of anthocyanin pigments upon heating, resulting in transformation of BCP solution from dark to other colorless forms. A similar result was recorded by Mozetic et al (2004), who reported that changes in C * strongly related to changes in anthocyanin content. Duangmal et al (2008) found that the degradation of a drink with Roselle anthocyanin powder added was highly correlated to changes in L * and C * .…”

Impact of PPFM and PGRs on Seed Germination, Stress Tolerant Index and Catalase Activity in Tomato (Solanum lycopersicum L) under Drought

“…However, gibberellic acid decreased total phenols up to 5.95 percent. Similar findings observed by Mozetic et al, (2004), total phenols level that act as the antioxidants of reactive oxygen species generated under stress influence and reported the single phenolics content decrease.…”

The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage

“…It has been reported that chroma is an optimum indicator for the colour changes during cherry ripening and hence is correlated to the anthocyanin content (Mozetiĉ, Trebŝe, Simĉiĉ, & Hribar, 2004). Nevertheless, discrepancies exist on the evolution of anthocyanins during postharvest cherry storage, since either increases or decreases have been reported in different cultivars (Bernalte et al, 2003;Esti et al, 2002;Mozetiĉ et al, 2004). The beneficial effects of eugenol, menthol or thymol was also evident in delaying the stem browning, since these cherries received higher scores than controls from a semi-trained panel.…”

“…However, when eugenol, thymol or menthol were added to packages, a net delay in skin colour changes was observed compared to control cherries. It has been reported that chroma is an optimum indicator for the colour changes during cherry ripening and hence is correlated to the anthocyanin content (Mozetiĉ, Trebŝe, Simĉiĉ, & Hribar, 2004). Nevertheless, discrepancies exist on the evolution of anthocyanins during postharvest cherry storage, since either increases or decreases have been reported in different cultivars (Bernalte et al, 2003;Esti et al, 2002;Mozetiĉ et al, 2004).…”