Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices

Autores
Busso Casati, Carolina Ines; Baeza, Rosa Isabel; Sanchez, Virginia; Catalano, Alejandra Vanina; López, Paula Gladys; Zamora, María Clara
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds.
Fil: Busso Casati, Carolina Ines. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Catalano, Alejandra Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Materia
ANTHOCYANINS
COLOUR
KINETICS
POLYPHENOLS
THERMAL PROCSESING
ANTIOXIDANT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/51715
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/51715
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juicesBusso Casati, Carolina InesBaeza, Rosa IsabelSanchez, VirginiaCatalano, Alejandra VaninaLópez, Paula GladysZamora, María ClaraANTHOCYANINSCOLOURKINETICSPOLYPHENOLSTHERMAL PROCSESINGANTIOXIDANThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds.Fil: Busso Casati, Carolina Ines. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Sanchez, Virginia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Catalano, Alejandra Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: López, Paula Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaIOS Press2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/51715Busso Casati, Carolina Ines; Baeza, Rosa Isabel; Sanchez, Virginia; Catalano, Alejandra Vanina; López, Paula Gladys; et al.; Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices; IOS Press; Journal of Berry Research; 5; 3-2015; 29-391878-5093CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3233/JBR-150088info:eu-repo/semantics/altIdentifier/url/https://content.iospress.com/articles/journal-of-berry-research/jbr088info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:17:18Zoai:ri.conicet.gov.ar:11336/51715instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:17:18.757CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
title Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
spellingShingle Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Busso Casati, Carolina Ines
ANTHOCYANINS
COLOUR
KINETICS
POLYPHENOLS
THERMAL PROCSESING
ANTIOXIDANT
title_short Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
title_full Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
title_fullStr Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
title_full_unstemmed Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
title_sort Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
dc.creator.none.fl_str_mv Busso Casati, Carolina Ines
Baeza, Rosa Isabel
Sanchez, Virginia
Catalano, Alejandra Vanina
López, Paula Gladys
Zamora, María Clara
author Busso Casati, Carolina Ines
author_facet Busso Casati, Carolina Ines
Baeza, Rosa Isabel
Sanchez, Virginia
Catalano, Alejandra Vanina
López, Paula Gladys
Zamora, María Clara
author_role author
author2 Baeza, Rosa Isabel
Sanchez, Virginia
Catalano, Alejandra Vanina
López, Paula Gladys
Zamora, María Clara
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTHOCYANINS
COLOUR
KINETICS
POLYPHENOLS
THERMAL PROCSESING
ANTIOXIDANT
topic ANTHOCYANINS
COLOUR
KINETICS
POLYPHENOLS
THERMAL PROCSESING
ANTIOXIDANT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds.
Fil: Busso Casati, Carolina Ines. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Catalano, Alejandra Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
description BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/51715
Busso Casati, Carolina Ines; Baeza, Rosa Isabel; Sanchez, Virginia; Catalano, Alejandra Vanina; López, Paula Gladys; et al.; Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices; IOS Press; Journal of Berry Research; 5; 3-2015; 29-39
1878-5093
CONICET Digital
CONICET
url http://hdl.handle.net/11336/51715
identifier_str_mv Busso Casati, Carolina Ines; Baeza, Rosa Isabel; Sanchez, Virginia; Catalano, Alejandra Vanina; López, Paula Gladys; et al.; Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices; IOS Press; Journal of Berry Research; 5; 3-2015; 29-39
1878-5093
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3233/JBR-150088
info:eu-repo/semantics/altIdentifier/url/https://content.iospress.com/articles/journal-of-berry-research/jbr088
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv IOS Press
publisher.none.fl_str_mv IOS Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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