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Degradation of anthocyanins from blood orange juices
Author(s) -
Krifi, Boubaker,
Metche Maurice
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00330.x
Subject(s) - ascorbic acid , chemistry , anthocyanin , sugar , wine , orange (colour) , furfural , pigment , hydroxymethylfurfural , orange juice , food science , polymerization , degradation (telecommunications) , 5 hydroxymethylfurfural , organic chemistry , polymer , fructose , catalysis , telecommunications , computer science
Summary The degradation of anthocyanic pigments of fresh and industrial juices from blood oranges were studied during storage periods of a few days at −18 °C and 12 months at 4 °C in nitrogen. The change of anthocyanin pigments 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 NaHSO 3 . 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.