Stability and stabilization of the anthocyanins from Euterpe oleracea Mart

dc.creatorBobbio, FO
dc.creatorBobbio, PA
dc.creatorOliveira, PA
dc.creatorFadelli, S
dc.date2002
dc.dateDEC
dc.date2014-11-18T00:24:47Z
dc.date2015-11-26T17:43:54Z
dc.date2014-11-18T00:24:47Z
dc.date2015-11-26T17:43:54Z
dc.date.accessioned2018-03-29T00:26:01Z
dc.date.available2018-03-29T00:26:01Z
dc.identifierActa Alimentaria. Akademiai Kiado, v. 31, n. 4, n. 371, n. 377, 2002.
dc.identifier0139-3006
dc.identifierWOS:000180440200006
dc.identifier10.1556/AAlim.31.2002.4.6
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74463
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/74463
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74463
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1287725
dc.descriptionThe effect of light on the stability and stabilization of the anthocyanins isolated from freeze-dried aqueous extracts of fruits of Euterpe oleracea were studied, using crude and purified extracts at pH 2.2 and 3.0. Crude extract was 80.0 times more stable than the purified one at pH 2.2 and 24.3 at pH 3.0. Stabilization with tannic acid was attempted and resulted in 65% half-life increase of the anthocyanins of the crude and a considerable half-life increase (610%) of the purified one.
dc.description31
dc.description4
dc.description371
dc.description377
dc.languageen
dc.publisherAkademiai Kiado
dc.publisherBudapest
dc.publisherHungria
dc.relationActa Alimentaria
dc.relationActa Aliment.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectanthocyanins
dc.subjectacai
dc.subjectEuterpe oleracea
dc.subjectstability
dc.subjectCopigmentation
dc.subjectColor
dc.subjectAcid
dc.titleStability and stabilization of the anthocyanins from Euterpe oleracea Mart
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución