The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola

dc.creatorDe Rosso, VV
dc.creatorMercadante, AZ
dc.date2007
dc.date2014-11-14T22:16:17Z
dc.date2015-11-26T16:08:42Z
dc.date2014-11-14T22:16:17Z
dc.date2015-11-26T16:08:42Z
dc.date.accessioned2018-03-28T22:57:16Z
dc.date.available2018-03-28T22:57:16Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 103, n. 3, n. 935, n. 943, 2007.
dc.identifier0308-8146
dc.identifierWOS:000245411500035
dc.identifier10.1016/j.foodchem.2006.09.047
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73723
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/73723
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73723
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266429
dc.descriptionAcerola is considered to be one of the best natural sources of ascorbic acid (AA) and, for this reason, the influence of this component on the stability of anthocyanins from acerola extracts was determined and compared to those from a ai, which have no detectable AA. The addition of three different levels of AA to the solution of a ai anthocyanins resulted in a 110-fold increase in the degradation rate (k(obs)) at the highest fortification level (276 mg/ml). The fact that the flavonoid concentration of the ai ai anthocyanin extract was 10 times higher than that of the acerola was probably responsible for the three times higher stability of the AA-fortified a(;ai system compared to the acerola system, both at the same AA concentration and similar total polyphenol levels. The higher the level of AA addition to acai anthocyanin solutions, the greater was the colour fading, indicated by increase of L* and decrease of a* and C* values. (c) 2006 Elsevier Ltd. All rights reserved.
dc.description103
dc.description3
dc.description935
dc.description943
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectanthocyanins
dc.subjectascorbic acid
dc.subjectstability
dc.subjectacerola
dc.subjectacai
dc.subjectcolour
dc.subjectEuterpe-oleracea Mart.
dc.subjectPigment Stability
dc.subjectFlavylium Salts
dc.subjectColor Stability
dc.subjectModel Systems
dc.subjectRed Radish
dc.subjectJuice
dc.subjectFruit
dc.subjectCopigmentation
dc.subjectStrawberry
dc.titleThe high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
dc.typeArtículos de revistas


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