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
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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 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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1846143544964677632 |
score |
12.712165 |