Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

García‐Viguera, Cristina; Bridle, P.

doi:10.1016/s0308-8146(98)00107-1

Cited by 124 publications

(100 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the C3G control, the peak area remains nearly constant over 70 hours, while the addition of Asc resulted in a rapid decrease in C3G peak area. This agrees with the findings of other researchers that anthocyanins are readily degraded in the presence of Asc [10,11].…”

Section: Unknown Formation In Base and Blackberry Model Systemssupporting

confidence: 94%

“…Many studies report that anthocyanins and the color of processed berry products are unstable in the presence of ascorbic acid [8][9][10][11]. Two different mechanisms have been proposed for ascorbic acid (Asc) catalyzed degradation of anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

“…Two different mechanisms have been proposed for ascorbic acid (Asc) catalyzed degradation of anthocyanins. The first involves a condensation reaction between anthocyanins and other components, such as ascorbic or organic acids [3,8], and the second involves a radical mechanism leading to cleavage of the anthocyanin into phenolic acids [11,12]. Much of the research related to structural changes in anthocyanins has been conducted on wine.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Stebbins

Howard

Prior

et al. 2016

JBR

View full text Add to dashboard Cite

Abstract. BACKGROUND:Many brightly colored fruits and vegetables owe their pigmentation and beneficial health effects to anthocyanins. Unfortunately, anthocyanins in the presence of ascorbic acid are readily degraded over juice processing and storage, which adversely affects color stability and potential health benefits. OBJECTIVE: This project focused on the effect of ascorbic acid as a catalyst in anthocyanin degradation. METHODS:The project involved searching for novel pigmented compounds in a simple model system composed of the most common anthocyanin cyanidin-3-O-␤-glucoside and ascorbic acid, and a second model system consisting of blackberry extract supplemented with ascorbic acid. Degradation products were identified by HPLC-PDA and HPLC-MS. ESR was used to monitor hydroxyl radical formation in the model systems. RESULTS: Over 72 hours at ambient temperature, 67% of cyanidin-3-O-␤-glucoside was lost in the model system during which time an unknown pigmented compound was formed. The unknown compound was also formed in a more complex model system consisting of blackberry extract and ascorbic acid. HPLC with PDA monitoring at 510 nm was used to detect a novel compound and HPLC-ESI-MS 3 allowed a proposed structure to be built based on the fragmentation patterns. The unknown structure formed via oxidation of cyanidin 3-O-␤-glucoside by ascorbic acid was identified as 6-hydroxy-cyanidin-3-O-␤-glucoside. The mechanism was substantiated with malvidin-3-O-␤-glucoside and ascorbic acid, which produced a hydroxylated malvidin-3-O-␤-glucoside. Production of hydroxyl radical in the base and blackberry model systems was confirmed by ESR. CONCLUSIONS: We propose that the pigmented compound is formed from hydroxyl radicals via the Haber-Weiss reaction. The addition of food grade hydroxyl radical scavengers to juices may be a viable treatment to prevent ascorbic acid-catalyzed degradation of anthocyanins.

show abstract

Section: Unknown Formation In Base and Blackberry Model Systemssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Stebbins

Howard

Prior

et al. 2016

JBR

View full text Add to dashboard Cite

show abstract

“…Há relatos de que a combinação de antocianinas com ácido ascórbico em presença do oxigênio causa perda de coloração, perda de propriedades funcionais e valor nutricional devido à degradação e polimerização de antocianinas monoméricas. 31,32 Talvez por esse motivo o açaí não seja fonte de vitamina C. Na polpa de acerola foram encontradas grandes quantidades de ácido málico e ácido ascórbico, por outro lado, os ácidos tartárico e cítrico não foram encontrados (Tabela 3). Oliveira et al 33 avaliaram o teor de vitamina C em polpas de frutas congeladas, na polpa de caju foram encontrados valores entre 76 e 220 mg 100 g -1 , enquanto que na polpa de acerola os valores variaram entre 470 e 1276 mg 100 g -1 , concordando com os valores encontrados no presente trabalho.…”

Section: Resultsunclassified

Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju

2008

View full text Add to dashboard Cite

Recebido em 16/7/07; aceito em 11/10/07; publicado na web em 2/4/08 SIMULTANEOUS DETERMINATION OF TARTARIC, MALIC, ASCORBIC AND CITRIC ACIDS IN ACEROLA, AÇAI AND CASHEW PULPS, AND STABILITY EVALUATION IN CASHEW JUICES. The aim of the present study was determining the main organic acids in pulp and juices, as well as evaluating their stability, after opening the package, by liquid chromatography in a C18 column with isocratic elution and UV detection. In açaí pulp tartaric, malic and citric acids were found. Cashew samples presented all of the organic acids evaluated, besides high concentrations of ascorbic and malic acids. Acerola pulp had the highest ascorbic acid concentration. A small decrease in organic acid content during storage was observed. Malic and citric acids seem to be more stable than tartaric and ascorbic acids.Keywords: HPLC; juice; vitamin C. INTRODUÇÃOAs bebidas não alcoólicas têm largo consumo no mundo inteiro. Em todos os países, os levantamentos estatísticos revelam nú-meros crescentes de consumo, tanto per capita quanto global. Esses valores são mais expressivos quando se referem a bebidas obtidas de frutas, pelo fato das mesmas se constituírem em fontes fundamentais de vitaminas e minerais para a dieta humana, além de seus atrativos sabores. 1 A indústria de polpas congeladas de frutas tem se expandido bastante nos últimos anos, notadamente no nordeste brasileiro. As unidades fabris se compõem, em sua maioria, de pequenos produtores que utilizam processos artesanais. A polpa congelada, por apresentar características de praticidade, vem ganhando grande popularidade, não só entre as donas de casa, mas também em restaurantes, hotéis, lanchonetes, hospitais, etc., onde é utilizada, principalmente, na elaboração de sucos. 2As frutas consistem em fonte nutricional de vitaminas, minerais e carboidratos solúveis, sendo que algumas possuem teor mais elevado de um ou de outro nutriente como, por exemplo, a acerola, que apresenta elevada quantidade de vitamina C.3 Esta vitamina é muito importante para a nutrição humana, sendo o ácido L-ascórbico sua principal forma biologicamente ativa. Como um antioxidante potente, tem a capacidade de eliminar diversos radicais livres. 4 Além do ácido ascórbico, outros ácidos orgânicos estão extensamente distribuídos nas frutas e nos vegetais e sua concentração depende de fatores como espécie, solo e circunstâncias de estresse submetidas.5 Os ácidos orgânicos são também largamente utilizados como acidulantes na fabricação de bebidas à base de frutas e vegetais, sendo os principais ácidos utilizados para realçar sabores da bebida os ácidos cítrico e tartárico. Além disso, o ácido cítrico é muito utilizado como acidulante em sucos de fruta, porque o pH dado por ácidos naturais não é suficiente para assegurar a estabilidade microbiana a longo prazo. 6O ácido ascórbico é amplamente utilizado como antioxidante em sucos, entretanto, por causa de sua natureza, é oxidado durante o período de estocagem. A literatura apresenta vários relatos sobre a estabilidade do ácido ascó...

show abstract

“…Another problem with the color change is the flavylium cation, highly reactive due to the deficiency of electrons, being susceptible to attacks by nucleophilic reagents such as water, peroxide and sulfur dioxide [45]. These reactions, in general, result in discoloration of the pigment and are often undesirable when processing fruits and vegetables.…”

Section: Anthocyaninsmentioning

confidence: 99%

Blueberry: Functional Traits and Obtention of Bioactive Compounds

Concenço¹,

Stringheta²,

Ramos³

et al. 2014

AJPS

View full text Add to dashboard Cite

There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its properties of functional food. Blueberry is a fruit plant natural from temperate climate, rich in phenolic compounds. The properties of phenolic compounds can be attributed to its ability to capture free radicals, deactivating or eliminating them from the body. Anthocyanins are flavonoid phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry is rich in anthocyanins, being its content more affected by genotype than by climatic or environmental factors. Brazil has the potential to assume an important position in the worldwide market of this fruit, both in natura and as byproducts, whose main destinations are populations from regions with higher income and educational level, as the North America and Europe. Due to the importance of blueberry as a source of natural pigments, as well as its high value while associated with functional food, it is important to improve extraction and stabilization processes of anthocyanins from blueberry fruits. Researches should focus on the technical viability and cost reduction in the extraction of this pigment. Pioneer studies with blueberry have been conducted in Brazil, but the intensification of researches will allow yield maximization, increased levels of anthocyanins in fruits, and compound stability after extraction. Another focus should be the use of these natural pigments in order to replace those currently used.

show abstract

Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

Cited by 124 publications

References 17 publications

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju

Blueberry: Functional Traits and Obtention of Bioactive Compounds

Contact Info

Product

Resources

About