Degradation of various fruit juice anthocyanins by hydrogen peroxide

Özkan, Mehmet; Yemenicioğlu, Ahmet; Cemeroğlu, Bekir

doi:10.1016/j.foodres.2005.03.013

Cited by 31 publications

(15 citation statements)

References 21 publications

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“…This phenomenon may relate to the production of hydrogen peroxide, which could induce and accelerate the degradation anthocyanin [52]. In addition, some of the natural organic acid in the foods, like ascorbic acid, could protect anthocyanin from degradation by hydrogen peroxide [53].…”

Section: Resultsmentioning

confidence: 99%

Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Chen

Lin

Chen

et al. 2019

Foods

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Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were employed to get better extraction efficiencies. After that, DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid) were used to evaluate the anti-oxidation ability of the extracts. Lastly, the thermal degradation kinetics and photodegradation were used to obtain important degradation factors including the content of anthocyanin residue, degradation index (DI), color parameters, reaction rate (k), and chromatic aberration (ΔE). We found that the extraction condition as using 60% ethanol with 1% citric acid under 80 °C for 40 min was optimal for purple sweet potatoes, which obtained antioxidant capacity as 333 μM TE DPPH, 376 μM TE ABTS+, and 593.6 μM TE ferric ion reducing antioxidant power (FRAP). The results indicate that the most important parameter for the stability of anthocyanin in the purple sweet potato extract (PSPAE) was the pH value rather than temperature. In addition, there was no significant difference in chromatic aberration between the light and dark storage conditions under 37 °C. Thus, PSPAE has the potential to be developed as health foods and drinks rich in anthocyanin.

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Section: Resultsmentioning

confidence: 99%

Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Chen

Lin

Chen

et al. 2019

Foods

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“…Özkan et al . () described a degradation of anthocyanins in sour cherry nectar, strawberry and pomegranate juices by hydrogen peroxide at concentrations between 167 to 502 mg L −1 . These authors described higher susceptibility of strawberry anthocyanins to hydrogen peroxide, followed by pomegranate and sour cherry anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh‐cut processing

Velde

Piagentini

Güemes

et al. 2012

Int J of Food Sci Tech

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The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0-100 mg L À1 ), times (10-120 s) and temperatures (4-40°C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.Modelling peracetic acid washing on strawberries F. Velde et al.957

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“…This result clearly implied that both ACs and ACdn were highly susceptible to oxidation ( Supplementary Fig. S6A) (Ozkan, Yemenicioglu, & Cemeroglu, 2005). Supplementary Table S3.…”

Section: Acs and Acdn Stability Study In The Presence Of Peroxidesmentioning

confidence: 85%