Spectroscopic Study About the Kinetics of the Anthocyanin Pigments Extraction During the Maceration of Cherries in Liquor

Paz, Isabel; Pinto, Gabriel

doi:10.1081/sl-120005672

Cited by 5 publications

(6 citation statements)

References 13 publications

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“…In our previous work (Paz & Pinto 2002) for cherries macerated in similar liquor, the obtained value for the activation energy of the process was 78.2 kJ/mol. Thus, in all cases the values for activation energy are of the same order of magnitude.…”

Section: Resultsmentioning

confidence: 99%

“…In order to quantify the evolution of colour with the time, for each studied temperature, the tristimulus coordinates for illuminant C were calculated, following the method proposed for wines and explained in previous works (Paz & Pinto 2002;Pinto & Paz 2004), according to the equations: Figures 3-5 show the variation of the tristimulus coordinates with the maceration time for the different temperatures. It can be observed that initially there is a decrease in all tristimulus coordinates at a velocity that increases with temperature.…”

Section: Resultsmentioning

confidence: 99%

“…For improving the quantification of the absorbance band, the three-point correction was carried out: two reference wavelengths were chosen on either side of the analytical wavelength and the background absorbance at the analytical wavelength was estimated by linear interpolation, as pointed out in a previous work (Paz & Pinto 2002).…”

Section: Resultsmentioning

confidence: 99%

“…More details about anthocyanins were provided by Curtright et al (1994Curtright et al ( , 1996. This paper reports further developments in previously reported investigations of the feasibility of visible spectroscopy in the analysis of foods, for example the industrial control of the filtration in the beer manufacturing process (Larena et al 1989) and the influence of temperature on the kinetics of pigment extractions and on the evolution of colour during the maceration of cherries into a hard spirit (Paz & Pinto 2002;Pinto & Paz 2004). …”

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confidence: 99%

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Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Paz¹,

Fernández²,

Matías³

et al. 2014

Czech J. Food Sci.

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Paz I., Fernández A., Matías C., Pinto G. (2014): Effect of temperature on the evolution of colour during the maceration of fruits in liquor. Czech J. Food Sci., 32: 90-95.The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40°C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Paz¹,

Fernández²,

Matías³

et al. 2014

Czech J. Food Sci.

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“…Using a 0.45 µm filter for in-line sample clarification of must is difficult, with frequent clogging as yeast and pulp accumulate on the membrane surface. Offset correction schemes using reference wavelengths to monitor the extent of optical scattering have been adapted for in-line processes (Merzlyak et al 2000, Paz et al 2002. The 630 nm LED used in this sensor did not successfully quantify the optical scattering in these red wine fermentation measurements.…”

Section: Discussionmentioning

confidence: 99%

In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor

Shrake

Amirtharajah

Brenneman

et al. 2014

Am. J. Enol. Vitic.

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An in-line color and total phenolic sensor is described to track the color and total phenol evolution during red wine fermentations. The sensor uses multiple light-emitting diodes (LEDs) spanning the ultraviolet and visible spectrum, in particular 280 and 525 nm. The performance of phenolic sensor was evaluated by analyzing fermentation samples collected from multiple red wine fermentations performed during the 2012 season. The study confirmed that the LED phenolic sensor measurements strongly correlate with measurements performed with a reference UV-vis spectrophotometer and that in-line measurements can be made in a practical manner after removal of yeast and pulp with a 2.0 µm filter. The use of a 100 µm path-length flow cell avoids the need for dilution, making in-line measurements possible. The sensor provides in-line measurement on the evolution of the total phenolic content and color extraction patterns during red wine fermentations.

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Current Awareness in Phytochemical Analysis

2003

Phytochemical Analysis

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley &Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of phytochemical analysis. Each bibliography is divided into 13 sections: 1 Books, Reviews &Symposia; 2 General; 3 Nucleic Acids; 4 Amino Acids, Proteins &Enzymes; 5 Carbohydrates; 6 Lipids; 7 Secondary Products; 8 Growth Regulators; 9 Industrially‐Important Products; 10 Toxins/Allergens; 11 Pigments; 12 Vitamins; 13 Others. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted.

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Spectroscopic Study About the Kinetics of the Anthocyanin Pigments Extraction During the Maceration of Cherries in Liquor

Cited by 5 publications

References 13 publications

Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Effect of temperature on the evolution of colour during the maceration of fruits in liquor

In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor

Current Awareness in Phytochemical Analysis

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