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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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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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