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Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside...

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Autores principales: Muche, Bizuayehu M., Speers, R. Alex, Rupasinghe, H. P. Vasantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209682/
https://www.ncbi.nlm.nih.gov/pubmed/30410884
http://dx.doi.org/10.3389/fnut.2018.00100
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author Muche, Bizuayehu M.
Speers, R. Alex
Rupasinghe, H. P. Vasantha
author_facet Muche, Bizuayehu M.
Speers, R. Alex
Rupasinghe, H. P. Vasantha
author_sort Muche, Bizuayehu M.
collection PubMed
description This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside (M3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), peonidin-3-O-glucoside (Pn3G), and cyanidin-3-O-glucoside (C3G) were identified. Juice from “Merlot” had significantly higher (p < 0.05) content of all individual anthocyanins as compared to “Ruby.” During the long-term storage, total, and individual anthocyanins from both cultivars degraded following first-order reaction kinetics at the rate strongly dependent on temperature. At the end of the storage, noticeably higher loss of anthocyanins (95–99.9%) was observed at 25 and 35°C as compared to storage at 5°C [50–60% (“Merlot”); 74–81% (“Ruby”)]. Considerably lower rate of decay was observed at 5°C (k = 0.01–0.04) as compared to 25 (k = 0.04–0.14) and 35°C (k = 0.05–0.14) storage temperatures. The most temperature sensitive anthocyanin compounds were C3G (E(a) = 66.5 kJ/mol) and D3G (E(a) = 63.3 kJ/mol). At higher storage temperatures, significant (p < 0.05) and strong negative correlations were observed between anthocyanin concentrations and the levels of haze, polymeric and brown color development during storage. Storing grape juice, at lower temperature conditions could reduce the continuous loss of biologically active anthocyanins as well as the development of haze and brown color.
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spelling pubmed-62096822018-11-08 Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera) Muche, Bizuayehu M. Speers, R. Alex Rupasinghe, H. P. Vasantha Front Nutr Nutrition This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside (M3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), peonidin-3-O-glucoside (Pn3G), and cyanidin-3-O-glucoside (C3G) were identified. Juice from “Merlot” had significantly higher (p < 0.05) content of all individual anthocyanins as compared to “Ruby.” During the long-term storage, total, and individual anthocyanins from both cultivars degraded following first-order reaction kinetics at the rate strongly dependent on temperature. At the end of the storage, noticeably higher loss of anthocyanins (95–99.9%) was observed at 25 and 35°C as compared to storage at 5°C [50–60% (“Merlot”); 74–81% (“Ruby”)]. Considerably lower rate of decay was observed at 5°C (k = 0.01–0.04) as compared to 25 (k = 0.04–0.14) and 35°C (k = 0.05–0.14) storage temperatures. The most temperature sensitive anthocyanin compounds were C3G (E(a) = 66.5 kJ/mol) and D3G (E(a) = 63.3 kJ/mol). At higher storage temperatures, significant (p < 0.05) and strong negative correlations were observed between anthocyanin concentrations and the levels of haze, polymeric and brown color development during storage. Storing grape juice, at lower temperature conditions could reduce the continuous loss of biologically active anthocyanins as well as the development of haze and brown color. Frontiers Media S.A. 2018-10-25 /pmc/articles/PMC6209682/ /pubmed/30410884 http://dx.doi.org/10.3389/fnut.2018.00100 Text en Copyright © 2018 Muche, Speers and Rupasinghe. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Muche, Bizuayehu M.
Speers, R. Alex
Rupasinghe, H. P. Vasantha
Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title_full Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title_fullStr Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title_full_unstemmed Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title_short Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
title_sort storage temperature impacts on anthocyanins degradation, color changes and haze development in juice of “merlot” and “ruby” grapes (vitis vinifera)
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209682/
https://www.ncbi.nlm.nih.gov/pubmed/30410884
http://dx.doi.org/10.3389/fnut.2018.00100
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