STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL

Detalhes bibliográficos
Autor(a) principal: BASTOS,RAFAELLA DA SILVA
Data de Publicação: 2017
Outros Autores: OLIVEIRA,KARLLA KARINNE GOMES DE, MELO,ENAYDE DE ALMEIDA, LIMA,VERA LÚCIA ARROXELAS GALVÃO DE
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000100903
Resumo: ABSTRACT Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of anthocyanins from Isabel grape residue. We found that the exposure to luminosity (80W; 2500 lux) and high temperature (= 70ºC) significantly affected the absorption and content of those compounds (p <0.05), whose the most stable condition was obtained at 50°C (t1/2: 37.7h; k: 1.84 x 10-2 h-1) and protected from light (t1/2: 3,320.6h; k: 2.09 x 10-4 h-1). Therefore, the anthocyanins from the agroindustrial residue of Isabel grape are an alternative of natural colorants for food that can be packaged in opaque packaging and not subjected to severe heat treatment during processing.
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spelling STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZILVitis labruscaKineticsThermal degradationLightABSTRACT Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of anthocyanins from Isabel grape residue. We found that the exposure to luminosity (80W; 2500 lux) and high temperature (= 70ºC) significantly affected the absorption and content of those compounds (p <0.05), whose the most stable condition was obtained at 50°C (t1/2: 37.7h; k: 1.84 x 10-2 h-1) and protected from light (t1/2: 3,320.6h; k: 2.09 x 10-4 h-1). Therefore, the anthocyanins from the agroindustrial residue of Isabel grape are an alternative of natural colorants for food that can be packaged in opaque packaging and not subjected to severe heat treatment during processing.Sociedade Brasileira de Fruticultura2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000100903Revista Brasileira de Fruticultura v.39 n.1 2017reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452017564info:eu-repo/semantics/openAccessBASTOS,RAFAELLA DA SILVAOLIVEIRA,KARLLA KARINNE GOMES DEMELO,ENAYDE DE ALMEIDALIMA,VERA LÚCIA ARROXELAS GALVÃO DEeng2017-06-27T00:00:00Zoai:scielo:S0100-29452017000100903Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2017-06-27T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
title STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
spellingShingle STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
BASTOS,RAFAELLA DA SILVA
Vitis labrusca
Kinetics
Thermal degradation
Light
title_short STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
title_full STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
title_fullStr STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
title_full_unstemmed STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
title_sort STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
author BASTOS,RAFAELLA DA SILVA
author_facet BASTOS,RAFAELLA DA SILVA
OLIVEIRA,KARLLA KARINNE GOMES DE
MELO,ENAYDE DE ALMEIDA
LIMA,VERA LÚCIA ARROXELAS GALVÃO DE
author_role author
author2 OLIVEIRA,KARLLA KARINNE GOMES DE
MELO,ENAYDE DE ALMEIDA
LIMA,VERA LÚCIA ARROXELAS GALVÃO DE
author2_role author
author
author
dc.contributor.author.fl_str_mv BASTOS,RAFAELLA DA SILVA
OLIVEIRA,KARLLA KARINNE GOMES DE
MELO,ENAYDE DE ALMEIDA
LIMA,VERA LÚCIA ARROXELAS GALVÃO DE
dc.subject.por.fl_str_mv Vitis labrusca
Kinetics
Thermal degradation
Light
topic Vitis labrusca
Kinetics
Thermal degradation
Light
description ABSTRACT Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of anthocyanins from Isabel grape residue. We found that the exposure to luminosity (80W; 2500 lux) and high temperature (= 70ºC) significantly affected the absorption and content of those compounds (p <0.05), whose the most stable condition was obtained at 50°C (t1/2: 37.7h; k: 1.84 x 10-2 h-1) and protected from light (t1/2: 3,320.6h; k: 2.09 x 10-4 h-1). Therefore, the anthocyanins from the agroindustrial residue of Isabel grape are an alternative of natural colorants for food that can be packaged in opaque packaging and not subjected to severe heat treatment during processing.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000100903
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000100903
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452017564
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.39 n.1 2017
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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