Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorant...

Autores: Perez, María Belén; Da Peña Hamparsomian, María J.; Gonzalez, Roxana Elizabeth; Denoya, Gabriela Inés; Dominguez, Deolindo Luis Esteban; Barboza Rojas, Karina; Iorizzo, Massimo; Simon, Philipp W.; Vaudagna, Sergio Ramon; Cavagnaro, Pablo
Año de publicación: 2022
Idioma: inglés
Tipo de recurso: artículo
Estado: versión aceptada
Descripción: As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of anthocyanins and phenolics, and antioxidant capacity. Carrot colorants were more stable than GRP; and their thermal stability was equal (at 4°C) or higher than that of E131 (at 25-40°C). Carrot anthocyanins had lower degradation rate at low pH and temperature, with acylated anthocyanins (AA) being significantly more stable than non-acylated anthocyanins (NAA). Anthocyanins acylated with feruloyl and coumaroyl glycosides were the most stable carrot pigments. The higher stability of carrot colorants is likely due to their richness in AA and –to a lesser extent- copigmentation with other phenolics.
EEA La Consulta
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza
Fil: Da Peña Hamparsomian, María J. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza
Fil: Dominguez, Deolindo L.E. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science. Raleigh and Plants for Human Health Institute; Estados Unidos
Fil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados Unidos
Fil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados Unidos
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina.
Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fuente: Food Chemistry : 132893 (Available online 4 April 2022)
Materia: Zanahoria
Variedades
Pigmentos
Antocianinas
Temperatura
Propiedades Fisicoquímicas
Carrots
Varieties
Pigments
Anthocyanins
pH
Temperature
Chemicophysical Properties
Zanahoria Morada
Purple Carrots
Nivel de accesibilidad: acceso abierto
Condiciones de uso
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/11566

Acceder

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spelling	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorantsPerez, María BelénDa Peña Hamparsomian, María J.Gonzalez, Roxana ElizabethDenoya, Gabriela InésDominguez, Deolindo Luis EstebanBarboza Rojas, KarinaIorizzo, MassimoSimon, Philipp W.Vaudagna, Sergio RamonCavagnaro, PabloZanahoriaVariedadesPigmentosAntocianinasTemperaturaPropiedades FisicoquímicasCarrotsVarietiesPigmentsAnthocyaninspHTemperatureChemicophysical PropertiesZanahoria MoradaPurple CarrotsAs a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of anthocyanins and phenolics, and antioxidant capacity. Carrot colorants were more stable than GRP; and their thermal stability was equal (at 4°C) or higher than that of E131 (at 25-40°C). Carrot anthocyanins had lower degradation rate at low pH and temperature, with acylated anthocyanins (AA) being significantly more stable than non-acylated anthocyanins (NAA). Anthocyanins acylated with feruloyl and coumaroyl glycosides were the most stable carrot pigments. The higher stability of carrot colorants is likely due to their richness in AA and –to a lesser extent- copigmentation with other phenolics.EEA La ConsultaFil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de MendozaFil: Da Peña Hamparsomian, María J. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de MendozaFil: Dominguez, Deolindo L.E. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science. Raleigh and Plants for Human Health Institute; Estados UnidosFil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados UnidosFil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados UnidosFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina.Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2023-04-062022-04-06T11:06:36Z2022-04-06T11:06:36Z2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11566https://www.sciencedirect.com/science/article/abs/pii/S030881462200855X0308-8146https://doi.org/10.1016/j.foodchem.2022.132893Food Chemistry : 132893 (Available online 4 April 2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccess2025-10-16T09:30:38Zoai:localhost:20.500.12123/11566instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:30:38.546INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
title	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
spellingShingle	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants Perez, María Belén Zanahoria Variedades Pigmentos Antocianinas Temperatura Propiedades Fisicoquímicas Carrots Varieties Pigments Anthocyanins pH Temperature Chemicophysical Properties Zanahoria Morada Purple Carrots
title_short	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
title_full	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
title_fullStr	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
title_full_unstemmed	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
title_sort	Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
dc.creator.none.fl_str_mv	Perez, María Belén Da Peña Hamparsomian, María J. Gonzalez, Roxana Elizabeth Denoya, Gabriela Inés Dominguez, Deolindo Luis Esteban Barboza Rojas, Karina Iorizzo, Massimo Simon, Philipp W. Vaudagna, Sergio Ramon Cavagnaro, Pablo
author	Perez, María Belén
author_facet	Perez, María Belén Da Peña Hamparsomian, María J. Gonzalez, Roxana Elizabeth Denoya, Gabriela Inés Dominguez, Deolindo Luis Esteban Barboza Rojas, Karina Iorizzo, Massimo Simon, Philipp W. Vaudagna, Sergio Ramon Cavagnaro, Pablo
author_role	author
author2	Da Peña Hamparsomian, María J. Gonzalez, Roxana Elizabeth Denoya, Gabriela Inés Dominguez, Deolindo Luis Esteban Barboza Rojas, Karina Iorizzo, Massimo Simon, Philipp W. Vaudagna, Sergio Ramon Cavagnaro, Pablo
author2_role	author author author author author author author author author
dc.subject.none.fl_str_mv	Zanahoria Variedades Pigmentos Antocianinas Temperatura Propiedades Fisicoquímicas Carrots Varieties Pigments Anthocyanins pH Temperature Chemicophysical Properties Zanahoria Morada Purple Carrots
topic	Zanahoria Variedades Pigmentos Antocianinas Temperatura Propiedades Fisicoquímicas Carrots Varieties Pigments Anthocyanins pH Temperature Chemicophysical Properties Zanahoria Morada Purple Carrots
dc.description.none.fl_txt_mv	As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of anthocyanins and phenolics, and antioxidant capacity. Carrot colorants were more stable than GRP; and their thermal stability was equal (at 4°C) or higher than that of E131 (at 25-40°C). Carrot anthocyanins had lower degradation rate at low pH and temperature, with acylated anthocyanins (AA) being significantly more stable than non-acylated anthocyanins (NAA). Anthocyanins acylated with feruloyl and coumaroyl glycosides were the most stable carrot pigments. The higher stability of carrot colorants is likely due to their richness in AA and –to a lesser extent- copigmentation with other phenolics. EEA La Consulta Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza Fil: Da Peña Hamparsomian, María J. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza Fil: Dominguez, Deolindo L.E. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science. Raleigh and Plants for Human Health Institute; Estados Unidos Fil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados Unidos Fil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados Unidos Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description	As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of anthocyanins and phenolics, and antioxidant capacity. Carrot colorants were more stable than GRP; and their thermal stability was equal (at 4°C) or higher than that of E131 (at 25-40°C). Carrot anthocyanins had lower degradation rate at low pH and temperature, with acylated anthocyanins (AA) being significantly more stable than non-acylated anthocyanins (NAA). Anthocyanins acylated with feruloyl and coumaroyl glycosides were the most stable carrot pigments. The higher stability of carrot colorants is likely due to their richness in AA and –to a lesser extent- copigmentation with other phenolics.
publishDate	2022
dc.date.none.fl_str_mv	2022-04-06T11:06:36Z 2022-04-06T11:06:36Z 2022-04 info:eu-repo/date/embargoEnd/2023-04-06
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	acceptedVersion
dc.identifier.none.fl_str_mv	http://hdl.handle.net/20.500.12123/11566 https://www.sciencedirect.com/science/article/abs/pii/S030881462200855X 0308-8146 https://doi.org/10.1016/j.foodchem.2022.132893
url	http://hdl.handle.net/20.500.12123/11566 https://www.sciencedirect.com/science/article/abs/pii/S030881462200855X https://doi.org/10.1016/j.foodchem.2022.132893
identifier_str_mv	0308-8146
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Elsevier
publisher.none.fl_str_mv	Elsevier
dc.source.none.fl_str_mv	Food Chemistry : 132893 (Available online 4 April 2022) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str	INTA Digital (INTA)
collection	INTA Digital (INTA)
instname_str	Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv	INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv	tripaldi.nicolas@inta.gob.ar
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Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorant...

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