Efeito da luz e da temperatura de congelamento sobre a estabilidade das antocianinas da pitanga roxa

Lima, Vera Lúcia de Menezes; Mélo, Enayde de Almeida; Lima, Daisyvângela E. da Silva

doi:10.1590/s0101-20612005000100015

Cited by 21 publications

(15 citation statements)

References 11 publications

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“…The highest cyanidin concentrations were detected in Guarani and Caingangue cultivars (about 150 mg.100 g -1 ), values higher than those detected for domestic and wild species grown in China (1-118 mg.100 g -1 ) (DEIGHTON et al, 2000). Also, data shown for blackberry fruits are superior to anthocyanin contents found in other red fruits, such as strawberry (30 to 60 mg.100 g -1 , CORDENUNSI et al, 2003), purple Surinam cherry (16.23 mg.100 g -1 , LIMA et al, 2005) or acerola (3.79 to 59.74 mg.100 g -1 , LIMA et al, 2003).…”

Section: Resultsmentioning

confidence: 80%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in BrazilCaracterização físico-química e de compostos bioativos em amora-preta (Rubus sp.) cultivada no BrasilNeuza Mariko Aymoto HASSIMOTTO 1 , Renata Vieira da MOTA 2 , Beatriz Rosana CORDENUNSI 1 *, Franco Maria LAJOLO 1 IntroductionFruit and vegetable intake has proven to reduce the development of a considerable number of chronic diseases, such as cancer and cardiovascular diseases. The protective effect evidenced in laboratory and epidemiological studies has been associated with a variety of nutrient and non-nutrient constituents, being many of them characterized by their antioxidant properties (PIETTA, 2000). Among the compounds with high antioxidant capacity are ascorbic acid, tocopherols, β-carotene and phenolic compounds, especially flavonoids (DREWNOWSKI; GOMEZ-CARNERO, 2000).Anthocyanins, the glycoside form of the anthocyanidins, belong to a class of flavonoids which present water-soluble pigments responsible for the orange, red and blue colors of many fruits, vegetables, leaves, flowers and roots. Anthocyanidins vary with different hydroxyl or methoxyl substitutions in their basic structure, flavylium (2-phenylbenzopyrillium). Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al., 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al., 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed ResumoCinco cultivares de amora-preta (Rubus sp.) foram avaliadas quanto a sua capacidade antioxidante, perfil de compostos bioativos e composição físico-química. Os níveis de ácido ascórbico total, presentes na forma de ácido desidroascórbico, variaram entre 9,8 a 21,4 mg.100 g -1 (b.u.). Os principais flavonóides presentes nas cinco cultivares foram: a antocianina cianidina (66 a 80% do total de flavonóides); o flavan-3-ol epicatequina; e os flavonóis quercetina e traços de caenferol. As cinco cultivares apresentaram alta capacidade antioxidante quando avaliadas pelo sistema de co-oxidação β-caroteno/ácido linoléico, similar ao antioxidante sintético BHT, na concentração de 50 µM. A cu...

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Section: Resultsmentioning

confidence: 80%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…In this study, the half-life time of the purified anthocyanins exposed to light was lower than the crude anthocyanins extract of purple Surinam cherry (948h; 39 days) in a study conducted by Lima, Mélo and Lima (2005). The greatest light sensitivity of purified anthocyanins, when compared to a crude extract solution, can be justified by the non-formation of complexes with other constituents of the extract (such as flavonoids), since they could act as copigments, promoting color stabilization (CLIFFORD, 2000;MANACH et al, 2004).…”

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confidence: 57%

Stability of Anthocyanins From Agroindustrial Residue of Isabel Grape Grown in São Francisco Valley, Brazil

et al. 2017

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-Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of anthocyanins from Isabel grape residue. We found that the exposure to luminosity (80W; 2500 lux) and high temperature (≥ 70ºC) significantly affected the absorption and content of those compounds (p <0.05), whose the most stable condition was obtained at 50°C (t 1/2 : 37.7h; k: 1.84 x 10 -2 h -1 ) and protected from light (t 1/2 : 3,320.6h; k: 2.09 x 10 -4 h -1 ). Therefore, the anthocyanins from the agroindustrial residue of Isabel grape are an alternative of natural colorants for food that can be packaged in opaque packaging and not subjected to severe heat treatment during processing. Index Terms: Vitis labrusca; Kinetics; Thermal degradation; Light. ESTABILIDADE DE ANTOCIANINAS DO RESÍDUO AGROINDUSTRIALDA UVA ISABEL CULTIVADA NO VALE DO SÃO FRANCISCO RESUMO -Subprodutos da uva são fontes promissoras e sustentáveis de antocianinas. Considerando os fatores envolvidos no processo de degradação desses pigmentos, análises espectrofotométricas e cinéticas foram realizadas com o objetivo de avaliar a estabilidade à luz e ao calor de antocianinas do resíduo da uva cv. Isabel. Constatou-se que a exposição à luminosidade (80 W; 2500/lux) e à temperatura elevada (≥ 70ºC) afetou significativamente a absorbância e o teor desses compostos (p <0,05), cuja condição mais estável foi obtida a 50ºC (t 1/2 : 37,7 h; k: 1,84 x 10 -2 h -1 ) e protegida da luz (t 1/2 : 3.320,6 h; k: 2,09 x 10 -4 h -1 ). Portanto, as antocianinas extraídas do resíduo da uva Isabel são uma alternativa de corante natural para produtos alimentícios que sejam acondicionados em embalagens opacas e não sejam submetidos a tratamentos térmicos severos durante o processamento. Termos para Indexação: Vitis labrusca, Cinética, Degradação térmica, Luz.

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“…However, all extracts protected from light showed a remarkably higher half-life than the extracts exposed to light. Lima et al (2005) observed that the anthocyanin extracts from purple cherry showed greater stability when protected from light. Bąkowska et al (2003) found that the heating and UV irradiation affect negatively the stability of anthocyanins.…”

Section: Bioactive Compounds and Rsm Modelingmentioning

confidence: 99%

Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

Pedro

Moreira

Granato

et al. 2016

An. Acad. Bras. Ciênc.

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In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.

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Efeito da luz e da temperatura de congelamento sobre a estabilidade das antocianinas da pitanga roxa

Cited by 21 publications

References 11 publications

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Stability of Anthocyanins From Agroindustrial Residue of Isabel Grape Grown in São Francisco Valley, Brazil

Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

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