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

Autores
Busso Casati, Carolina; Baeza, Rosa; Sánchez, Virginia See "Sánchez, Virginia Estela"; Catalano, Alejandra; López, Paula; Zamora, María Clara
Año de publicación
2015
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Catalano, Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; Argentina
Fil: Catalano, Alejandra. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: 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
Fuente
Postprint del artículo publicado en Journal of Berry Research 5, 2015
Materia
ANTOCIANINAS
COLOR
CINETICA
POLIFENOLES
PROCESAMIENTOS TECNICOS
ANTIOXIDANTES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5470
Acceder
id RIUCA_c69b80ca68158243854adf83d7ac60f1
oai_identifier_str oai:ucacris:123456789/5470
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juicesBusso Casati, CarolinaBaeza, RosaSánchez, Virginia See "Sánchez, Virginia Estela"Catalano, AlejandraLópez, PaulaZamora, María ClaraANTOCIANINASCOLORCINETICAPOLIFENOLESPROCESAMIENTOS TECNICOSANTIOXIDANTESFil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Catalano, Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; ArgentinaFil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; ArgentinaFil: Catalano, Alejandra. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: López, Paula. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: 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 compoundsUniversidad Católica Argentina (Buenos Aires). Facultad de Ciencias AgrariasConsejo Nacional de Investigaciones Científicas y Técnicas (Argentina)Universidad de Buenos Aires (Argentina). Facultad de Farmacia y Bioquímica2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5470Busso Casati, C., R. Baeza, V. Sanchez, A. Catalano, P. López y M. C. Zamora.. 2015. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices [en línea]. Postprint del artículo publicado en Journal of Berry Research. 5. DOI: 10.3233/JBR-150088 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5470Postprint del artículo publicado en Journal of Berry Research 5, 2015reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaspainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:07Zoai:ucacris:123456789/5470instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.905Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
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
ANTOCIANINAS
COLOR
CINETICA
POLIFENOLES
PROCESAMIENTOS TECNICOS
ANTIOXIDANTES
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
Baeza, Rosa
Sánchez, Virginia See "Sánchez, Virginia Estela"
Catalano, Alejandra
López, Paula
Zamora, María Clara
author Busso Casati, Carolina
author_facet Busso Casati, Carolina
Baeza, Rosa
Sánchez, Virginia See "Sánchez, Virginia Estela"
Catalano, Alejandra
López, Paula
Zamora, María Clara
author_role author
author2 Baeza, Rosa
Sánchez, Virginia See "Sánchez, Virginia Estela"
Catalano, Alejandra
López, Paula
Zamora, María Clara
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Universidad de Buenos Aires (Argentina). Facultad de Farmacia y Bioquímica
dc.subject.none.fl_str_mv ANTOCIANINAS
COLOR
CINETICA
POLIFENOLES
PROCESAMIENTOS TECNICOS
ANTIOXIDANTES
topic ANTOCIANINAS
COLOR
CINETICA
POLIFENOLES
PROCESAMIENTOS TECNICOS
ANTIOXIDANTES
dc.description.none.fl_txt_mv Fil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Catalano, Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; Argentina
Fil: Catalano, Alejandra. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula. Instituto de Química y Metabolismo del Fármaco Universidad de Buenos Aires. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: 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
description Fil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2015
dc.date.none.fl_str_mv 2015
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 https://repositorio.uca.edu.ar/handle/123456789/5470
Busso Casati, C., R. Baeza, V. Sanchez, A. Catalano, P. López y M. C. Zamora.. 2015. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices [en línea]. Postprint del artículo publicado en Journal of Berry Research. 5. DOI: 10.3233/JBR-150088 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5470
url https://repositorio.uca.edu.ar/handle/123456789/5470
identifier_str_mv Busso Casati, C., R. Baeza, V. Sanchez, A. Catalano, P. López y M. C. Zamora.. 2015. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices [en línea]. Postprint del artículo publicado en Journal of Berry Research. 5. DOI: 10.3233/JBR-150088 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5470
dc.language.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Postprint del artículo publicado en Journal of Berry Research 5, 2015
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638339427467264
score 13.22299

Publicaciones similares