Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/73723
Type: Artigo de periódico
Title: The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
Author: De Rosso, VV
Mercadante, AZ
Abstract: Acerola 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.
Subject: anthocyanins
ascorbic acid
stability
acerola
acai
colour
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2006.09.047
Date Issue: 2007
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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