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Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
Author(s) -
Gris Eliana Fortes,
Ferreira Eduardo Antonio,
Falcão Leila Denise,
BordigLuiz Marilde Terezinha
Publication year - 2007
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 - 10.1111/j.1365-2621.2006.01335.x
Subject(s) - ferulic acid , anthocyanin , chemistry , food science , model system , berry , botany , biology , computational chemistry
Summary The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half‐life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract.