Title: Anthocyanin changes in black currant juice and concentrates - Part 1: Kinetics of the decrease in anthocyanins during storage.
Abstract:The loss of monomeric anthocyanins in blackcurrant juice and concentrate was investigated. The products were stored in the dark for 12 months at 4 °C, 20 °C, and 37 °C in glas bottles. Anthocyanins we...The loss of monomeric anthocyanins in blackcurrant juice and concentrate was investigated. The products were stored in the dark for 12 months at 4 °C, 20 °C, and 37 °C in glas bottles. Anthocyanins were analysed with HPLC-DAD and spectrophotometrically; also total phenolics (Folin-Ciocalteu), antioxidant capacity (TEAC) and RSK values were determined. The total polyphenols of freshly produced products were in the range of 5011-5177 mg/l, the antioxidant capacity between 62-69 mmol/l Trolox equivalents, and the anthocyanin content (HPLC) between 2659-2786 mg/l. Total polyphenols and TEAC values were found to be rather stable during storage at 4 °C and 20 °C and are therefore not suited for the description of ageing processes. In contrast, strong decreases were found for the monomeric anthocyanins showing a reduction according to first order reactions. The half life of monomeric anthocyanins were between 690-816 days at 4 °C, 103-154 days at 20 °C, and 17-21 days at 37 °C; the reduction rate was faster in the concentrate compared to the juice. From the results, a storage temperature of 4 °C for blackcurrant juice and concentrate is recommended.Read More
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
Access and Citation
Cited By Count: 5
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot