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Photochemial Degradation of Betanine and Selected Anthocyanins
Author(s) -
ATTOE E. L.,
ELBE J. H.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04522.x
Subject(s) - degradation (telecommunications) , anthocyanin , chemistry , pigment , oxygen , fluorescence , chromatography , photochemistry , food science , organic chemistry , optics , telecommunications , physics , computer science
ABSTRACT The effect of fluorescent light on the degradation rates of betanine and the major cranberry anthocyanins was determined in model systems. Degradation rates were measured in the presence of oxygen in a temperature range 25–55°C. Retained pigment was separated and quantified by high performance liquid chromatography. Light had a minimal effect at 55°C because of considerable thermal destruction. However, at 40°C for anthocyanins and 25°C for betanine, light was responsible for most of the degradation occurring. Light increased rates of anthocyanin degradation more than those of betanine. Molecular oxygen was necessary for light to have a significant effect.