Stability and stabilization of the anthocyanins from<i>Euterpe oleracea</i>mart

Bobbio, Florinda O.; Bobbio, Paulo A.; Oliveira, Paulo Andrade de; Fadelli, S.

doi:10.1556/aalim.31.2002.4.6

Cited by 22 publications

(16 citation statements)

References 7 publications

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“…The authors observe that the samples used in the present study had natural pH, while in the literature the pH of the samples was artificially diminished to around 3.5, as expected, hence reducing the anthocyanins decay (BOBBIO; BOBBIO;FADELLI, 2002;PACHECO-PALENCIA;HAWKEN;TALCOTT, 2007).…”

Section: Kinetic Calculationssupporting

confidence: 73%

“…De Rosso and Mercadante (2007) obtained t 1/2 = 909 hours in a commercial drink with pH 2.5 (at 20 °C), and Bobbio, Bobbio and Fadelli (2002), using a non-pasteurized drink, found t 1/2 = 301.2 hours for drinks with pH 2.2 and t 1/2 = 182.4 hours at pH 3.0. of cyanidin-3-glucoside 449.2 g.mol -1 ; DF is the dilution factor; ε is the molar absorptivity of cyanidin-3-glucoside 26,900.…”

Section: The Temperature and Time Effect On The Anthocyanin Contentmentioning

confidence: 97%

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Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Albarici

Pessoa

2012

Food Sci. Technol

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This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

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Section: Kinetic Calculationssupporting

confidence: 73%

Section: The Temperature and Time Effect On The Anthocyanin Contentmentioning

confidence: 97%

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Albarici

Pessoa

2012

Food Sci. Technol

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“…Previous reports on the anthocyanin composition of açai fruit have been limited. A previous study determined cyanidin-3-glucoside and cyanidin-3-rutinoside as the major anthocyanins in açai (Lichtenthäler et al, 2005), while others found that cyanidin-3-arabinoside and cyanidin-3-arabinosylarabinoside were the most abundant (Bobbio, Bobbio, Oliveira, & Fadelli, 2002). However, both cyanidin-3-arabinoside and cyanidin-3-arabinosylarabinoside were not detectable in AEA under our experimental conditions.…”

Section: Hplc-ms/ms Detection Of Anthocyanins In Aeacontrasting

confidence: 56%

Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai

et al. 2010

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“…), an Amazonian palm, is of economic importance due to the production of energy drinks, which are produced from its fruit (Rogez 2000;Bobbio et al 2002). The fruits contain high amounts of lipids and minerals, such as K, Ca, and Mg (Menezes et al 2008;Yuyama et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant enzymes efficiently control leaf and root cell damage in young Euterpe oleracea plants exposed to waterlogging

Pereira

Silva

Filho

et al. 2015

Ind J Plant Physiol.

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Euterpe oleracea (Mart.), an Amazonian palm, is of economic importance due to the production of energy drinks. Plants exposed to waterlogging are prone to damage at the cellular level and cause irreversible metabolic dysfunctions leading to cell death. This study was aimed to study cell damages and to investigate enzyme activities related to antioxidant system in this specie. The experimental design was in factorial randomized with two water conditions (waterlogging and control) and five evaluation times (0, 6, 12, 18, and 24 days). The parameters measured were electrolyte leakage (EL), contents of hydrogen peroxide (H 2 O 2 ), malondialdehyde (MDA) and glutathione (GSH), and enzymatic activities of catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POX) in leaf and root tissues. Waterlogging did not promote significant modifications in EL, MDA and H 2 O 2 in both the tissues evaluated, and a minor alteration in GSH was observed only in the roots. Significant increases in the activity of CAT, APX and POX were observed in leaf and roots, at early stages. It can thus be concluded that CAT, APX and POX were efficient in controlling EL and MDA in leaf and root of E. oleracea plants under waterlogging.

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Stability and stabilization of the anthocyanins fromEuterpe oleraceamart

Cited by 22 publications

References 7 publications

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai

Antioxidant enzymes efficiently control leaf and root cell damage in young Euterpe oleracea plants exposed to waterlogging

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