Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer)
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1981-6723.10621 http://hdl.handle.net/11449/223677 |
Resumo: | Fruits are natural sources of antioxidants, especially anthocyanins. However, these compounds are sensitive to certain environmental or processing factors such as temperature, and there are reports in the scientific literature pointing out that temperature has an influence on the degradation of anthocyanins. In this sense, two native fruits from the Apurímac-Peru, known as alabilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) were studied as sources of anthocyanins and their degradation by the action of temperature. Anthocyanin extracts with concentrations of 148 and 224 mg L-1 (mg cyanidin 3-glucoside/L) from alaybilí and macha-macha fruits, respectively, were obtained by ethanol extraction and the degradation kinetic was evaluated at temperatures from 30 ºC to 60 ºC, thus noting that the macha-macha extracts showed greater degradation compared to the alaybilí extracts. It was confirmed that the degradation of anthocyanins was best represented by first-order kinetics, with rate constant ranging from 7.07·10-4 to 5.96·10-3 h-1 for alaybilí and from 1.62·10-3 to 1.71·10- 2 h-1 for macha-macha, with activation energies of 60.2 and 70.4 kJ mol-1, respectively. Both fruits turned out to be sources of anthocyanins, and the anthocyanins presented in the alaybilí fruit had greater stability at temperature. |
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Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer)Kinetic of thermal degradation of alaybilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) anthocyaninsAntioxidantsBioactive compoundsEthanol extractionFirst order kineticsFruits are natural sources of antioxidants, especially anthocyanins. However, these compounds are sensitive to certain environmental or processing factors such as temperature, and there are reports in the scientific literature pointing out that temperature has an influence on the degradation of anthocyanins. In this sense, two native fruits from the Apurímac-Peru, known as alabilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) were studied as sources of anthocyanins and their degradation by the action of temperature. Anthocyanin extracts with concentrations of 148 and 224 mg L-1 (mg cyanidin 3-glucoside/L) from alaybilí and macha-macha fruits, respectively, were obtained by ethanol extraction and the degradation kinetic was evaluated at temperatures from 30 ºC to 60 ºC, thus noting that the macha-macha extracts showed greater degradation compared to the alaybilí extracts. It was confirmed that the degradation of anthocyanins was best represented by first-order kinetics, with rate constant ranging from 7.07·10-4 to 5.96·10-3 h-1 for alaybilí and from 1.62·10-3 to 1.71·10- 2 h-1 for macha-macha, with activation energies of 60.2 and 70.4 kJ mol-1, respectively. Both fruits turned out to be sources of anthocyanins, and the anthocyanins presented in the alaybilí fruit had greater stability at temperature.Universidad Nacional Micaela Bastidas de Apurímac Departamento Acadêmico de Ingenieria, ApurímacUniversidad Nacional Intercultural de Quillabamba (UNIQ) Departamento Acadêmico de Ecoturismo e Humanidades, QuillabambaUniversidad Nacional intercultural de Quillabamba (UNIQ) Departamento de Ciências Básicas, QuillabambaUniversidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de Alimentos, SPUniversidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de Alimentos, SPUniversidad Nacional Micaela Bastidas de ApurímacUniversidad Nacional Intercultural de Quillabamba (UNIQ)Universidad Nacional intercultural de Quillabamba (UNIQ)Universidade Estadual Paulista (UNESP)Huarancca-Huarcaya, ErickParedes-Quiroz, Luis RicardoParedes-Estrada, Nivia MarisolBarragán-Condori, MelquiadesHuamaní-Meléndez, Víctor Justiniano [UNESP]2022-04-28T19:52:04Z2022-04-28T19:52:04Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1590/1981-6723.10621Brazilian Journal of Food Technology, v. 25.1981-6723http://hdl.handle.net/11449/22367710.1590/1981-6723.106212-s2.0-85126635006Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporBrazilian Journal of Food Technologyinfo:eu-repo/semantics/openAccess2022-04-28T19:52:04Zoai:repositorio.unesp.br:11449/223677Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:04:43.487088Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) Kinetic of thermal degradation of alaybilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) anthocyanins |
title |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
spellingShingle |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) Huarancca-Huarcaya, Erick Antioxidants Bioactive compounds Ethanol extraction First order kinetics |
title_short |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
title_full |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
title_fullStr |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
title_full_unstemmed |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
title_sort |
Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) |
author |
Huarancca-Huarcaya, Erick |
author_facet |
Huarancca-Huarcaya, Erick Paredes-Quiroz, Luis Ricardo Paredes-Estrada, Nivia Marisol Barragán-Condori, Melquiades Huamaní-Meléndez, Víctor Justiniano [UNESP] |
author_role |
author |
author2 |
Paredes-Quiroz, Luis Ricardo Paredes-Estrada, Nivia Marisol Barragán-Condori, Melquiades Huamaní-Meléndez, Víctor Justiniano [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidad Nacional Micaela Bastidas de Apurímac Universidad Nacional Intercultural de Quillabamba (UNIQ) Universidad Nacional intercultural de Quillabamba (UNIQ) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Huarancca-Huarcaya, Erick Paredes-Quiroz, Luis Ricardo Paredes-Estrada, Nivia Marisol Barragán-Condori, Melquiades Huamaní-Meléndez, Víctor Justiniano [UNESP] |
dc.subject.por.fl_str_mv |
Antioxidants Bioactive compounds Ethanol extraction First order kinetics |
topic |
Antioxidants Bioactive compounds Ethanol extraction First order kinetics |
description |
Fruits are natural sources of antioxidants, especially anthocyanins. However, these compounds are sensitive to certain environmental or processing factors such as temperature, and there are reports in the scientific literature pointing out that temperature has an influence on the degradation of anthocyanins. In this sense, two native fruits from the Apurímac-Peru, known as alabilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) were studied as sources of anthocyanins and their degradation by the action of temperature. Anthocyanin extracts with concentrations of 148 and 224 mg L-1 (mg cyanidin 3-glucoside/L) from alaybilí and macha-macha fruits, respectively, were obtained by ethanol extraction and the degradation kinetic was evaluated at temperatures from 30 ºC to 60 ºC, thus noting that the macha-macha extracts showed greater degradation compared to the alaybilí extracts. It was confirmed that the degradation of anthocyanins was best represented by first-order kinetics, with rate constant ranging from 7.07·10-4 to 5.96·10-3 h-1 for alaybilí and from 1.62·10-3 to 1.71·10- 2 h-1 for macha-macha, with activation energies of 60.2 and 70.4 kJ mol-1, respectively. Both fruits turned out to be sources of anthocyanins, and the anthocyanins presented in the alaybilí fruit had greater stability at temperature. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:52:04Z 2022-04-28T19:52:04Z 2022-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1981-6723.10621 Brazilian Journal of Food Technology, v. 25. 1981-6723 http://hdl.handle.net/11449/223677 10.1590/1981-6723.10621 2-s2.0-85126635006 |
url |
http://dx.doi.org/10.1590/1981-6723.10621 http://hdl.handle.net/11449/223677 |
identifier_str_mv |
Brazilian Journal of Food Technology, v. 25. 1981-6723 10.1590/1981-6723.10621 2-s2.0-85126635006 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Brazilian Journal of Food Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808129016549343232 |