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Titolo:
Degradation of anthocyanins from blood orange juices
Autore:
Krifi, B; Chouteau, F; Boudrant, J; Metche, M;
Indirizzi:
ENSAIA, Lab Sci Genie Chim, UPR CNRS 6811, F-54505 Vandoeuvre Nancy, France ENSAIA Vandoeuvre Nancy France F-54505 F-54505 Vandoeuvre Nancy, France ENSAIA, Lab Biochim Appl, F-54505 Vandoeuvre Nancy, France ENSAIA Vandoeuvre Nancy France F-54505 F-54505 Vandoeuvre Nancy, France
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
fascicolo: 3, volume: 35, anno: 2000,
pagine: 275 - 283
SICI:
0950-5423(200006)35:3<275:DOAFBO>2.0.ZU;2-D
Fonte:
ISI
Lingua:
ENG
Soggetto:
POLYMERIC POLYPHENOLS; SEPHADEX LH-20; WINES; IDENTIFICATION; COLOR;
Keywords:
anthocyanins; bisulphite; discolouration; Moro orange juice; pigment polymers;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
23
Recensione:
Indirizzi per estratti:
Indirizzo: Krifi, B ENSAIA, Lab Sci Genie Chim, UPR CNRS 6811, 2 Ave Foret de Haye,BP172, F-54505 Vandoeuvre Nancy, France ENSAIA 2 Ave Foret de Haye,BP 172 Vandoeuvre Nancy France F-54505
Citazione:
B. Krifi et al., "Degradation of anthocyanins from blood orange juices", INT J FOOD, 35(3), 2000, pp. 275-283

Abstract

The degradation of anthocyanic pigments of fresh and industrial juices from blood oranges were studied during storage periods of a few days at -18 degrees C and 12 months at 4 degrees C in nitrogen. The change of anthocyaninpigments was followed by HPLC at 520 nm while the coloured polymeric pigments were fractionated by chromatography and characterized by their transformation indices and their reactivity with NaHSO3. The results show that the process of polymerization is accompanied by production of chemical indicators of sugar and ascorbic acid degradation (furfural and hydroxymethylfurfural). It seems that the resulting polymeric compounds have structures different from those of the compounds formed during wine processing. Reactions between anthocyanic pigments and the intermediates of degradation of sugar and ascorbic acid in an acidic environment are the main causes of formation of these polymers.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/10/20 alle ore 09:54:56