Effect Of Light And Tannic Acid On The Stability Of Anthocyanin In Dmso And In Water

dc.creatorBobbio F.O.
dc.creatordo Nascimento Varella M.T.
dc.creatorBobbio P.A.
dc.date1994
dc.date2015-06-26T17:27:11Z
dc.date2015-11-26T14:21:44Z
dc.date2015-06-26T17:27:11Z
dc.date2015-11-26T14:21:44Z
dc.date.accessioned2018-03-28T21:23:32Z
dc.date.available2018-03-28T21:23:32Z
dc.identifier
dc.identifierFood Chemistry. , v. 51, n. 2, p. 183 - 185, 1994.
dc.identifier3088146
dc.identifier10.1016/0308-8146(94)90254-2
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0028131132&partnerID=40&md5=f4dd5b0b4ee3fd338882520e3f09cb40
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/96204
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/96204
dc.identifier2-s2.0-0028131132
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1244621
dc.descriptionThe stability to light of cyanidin-3-glucosyl arabinoside in DMSO and in water, in acid solutions with or without complexation with tannic acid was determined by measuring the decrease of the absorbance of the solutions. The values for the apparent first-order reaction rate constant and t1 2 were calculated. The hypochromic effect observed in DMSO solutions when tannic acid was added as a co-pigment prevented the calculation of the complexation constant (K) for the anthocyanin-tannic acid, indicating that the predominating form in this system is the AH+. Although loss of absorbance was considerably faster in DMSO than in water under the same conditions, tannic acid effectively retarded discoloration in both DMSO and water. © 1994.
dc.description51
dc.description2
dc.description183
dc.description185
dc.descriptionAdams, Thermal degradation of anthocyanins with particular reference to the 3-glicosides of cyanidin I in acidified aqueous solutions at 100°C (1973) Journal of the Science of Food and Agriculture, 24, pp. 747-762
dc.descriptionAsen, Stewart, Norris, Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 2, pp. 1139-1144
dc.descriptionBobbio, Bobbio, Stringheta, Stability of copigmented anthocyanins from Panicum melinis toward light and oxygen at different pH (1992) Proceedings of the XVI Internat. Conference—Groupe Polyphenols (JIEP), Vol. 16(1), pp. 241-244. , D.T.A, France
dc.descriptionBrouillard, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N. Y., U.S.A
dc.descriptionBrouillard, Iacobucci, Sweeny, Chemistry of anthocyanin pigments (1982) UV-VIS spectrophotometric determination of the acidity constants of apigenidin and 3 related 3-deoxyflavilium salts, 104, pp. 7585-7590. , J.ACS
dc.descriptionBrouillard, Mazza, Saad, Albrecht-Gary, Cheminat, The copigmentation of anthocyanins—a microprobe for the structural study of aqueous solutions (1989) J. ACS, 111, pp. 2604-2610
dc.descriptionBrouillard, Wigand, Dangles, Cheminat, pH and solvent effects on the copigmentation reaction of malvin with polyphenols purine and pyrimidine derivatives (1991) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 1235-1241
dc.descriptionDangles, Brouillard, A spectroscopic method based on the anthocyanin copigmentation interactions and applied to the quantitative study of molecular complexes (1992) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 247-257
dc.descriptionFrancis, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N.Y, Chapter 7
dc.descriptionMaccarone, Macarrone, Rapisarda, Colour stabilization of orange fruit juice by tannic acid (1987) International Journal of Food Science & Technology, 22, pp. 159-162
dc.descriptionMazza, Brouillard, The mechanism of co-pig-mentation of anthocyanins in aqueous solutions (1990) Phytochemistry, 29, pp. 1097-1102
dc.languageen
dc.publisher
dc.relationFood Chemistry
dc.rightsfechado
dc.sourceScopus
dc.titleEffect Of Light And Tannic Acid On The Stability Of Anthocyanin In Dmso And In Water
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución