Juices anthocyanins

Delphinidin-3-0-(6"-0-p-coumaroyl)glucoside Delphinidin-3-0-(6"-0-p-coumaroyl)-5-0-diglucoside Figure 1.20 Purple grape juice anthocyanins. 

Nielsen, I.L.F. et al., Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography investigation of their pH stability and antioxidative potency, J. Agric. Food Chem., 51, 5861, 2003. 

Rodriguez-Saona, L.E. et al., Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems, J. Food Set, 64, 451, 1999. 

Perez-Vicente, A., Gil-Izquierdo, A., and Garcia-Viguera, C., In vitro gastrointestinal digestion study of pomegrate juice phenolic compounds, anthocyanins, and vitamin C, J. Agric. Food Chem., 50, 2308, 2002. 

Zhao, C. et al.. Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth, J. Agric. Food Chem., 52, 6122, 2004. Kaplan, M. et al.. Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis, J. Nutr, 131, 2082, 2001. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Anthocyanins were decolorized at pH 3.0 by the addition of sodinm sulfite at the C-2 or C-4 of the chromophore, a reaction that was rapidly reversible on acidification. Snlfnr dioxide, EDTA, and a combination of snlfnr dioxide and EDTA exerted very small effects on the losses of anthocyanins in strawberry pnrees and juices during 10 wk of storage at -20°C. Conversely, the addition of snlfnr dioxide and storage at 20°C slowed the anthocyanin losses and concnrrently decreased the formation of polymeric componnds, especially in pnrees. EDTA had a slight effect on color stability. ... 

Chlorogenic acid enhanced the colors of strawberry and chokeberry juices in concentrations higher than those of the anthocyanins present. However, the effects on purified pigments were lower, indicating the presence of other stabilizing compounds in the juices. ... 

The colors of muscadine grape juice and wine were enhanced by copigmentation with formonetin, biochanin A, and prunetin, the major isoflavonoids extracted from red clove leaves, at ratios of 1 2, 1 4, and 1 8. The 1 8 ratio representing the maximum amount of isoflavonoids used due to its limiting solubility yielded the maximum color enhancement when compared to standard solutions of anthocyanins, at 23 and 60°C. ... 

Hillebrand, S., Schwarz, M., and Winterhalter, P, Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice, J. Agric. Food Chem., 52, 7331, 2004. 

Wang, H., Race, E.J., and Shrikhande, A.J., Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry, J. Agric. Food Chem.,... 

Kirca, A. and Cemeroglu, B., Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem., 81, 583, 2003. 

Plocharski, W., Zbroszczyk, 1., and Lenartowicz, W., Aronia fruit Amnia melano-carpa Elliot) as a natural source of anthocyanin colorants. II. The stability of the color of aronia juices and extracts. Fruit Sci. Rep., 16, 41, 1989. 

Bakker, J. and Bridle, R, Strawberry juice color — The effect of sulfur-dioxide and EDTA on the stability of anthocyanins, J. Sci. Food Agric., 60, All, 1992. 

Wilska-Jeszka, J. and Korzuchowska, A., Anthocyanins and chlorogenic acid copig-mentantion — Influence on the colour of strawberry and chokeberry juices, Z. Leb-ensm. Unters Forsch., 203, 38, 1996. 

Talcott, S.T., Pelle, J.E., and Brenes, C.H., Red cloves isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice. Food Res. Int., 38, 1205, 2005. 

Anthocyanin-based colors Anthocyanin, black carrot, E 163 A = 0.300 at 525 nm Carrot juice, propylene glycol Pink to Red Acidic beverages, fruit fillings, candies and confections... 

The pH differential method was described as a fast and convenient assay for the quantitation of monomeric anthocyanins by Giusti (2001). It was approved by the Association of OfQcial Analytical Chemists (AOAC) in 2005 as a standard method to evaluate total monomeric anthocyanin pigment content in fruit juices, beverages, natural colorants, and wines. The degradation index is the ratio between total and monomeric anthocyanins (Table 6.3.1). The content of total anthocyanins can be obtained by the single pH method and the monomeric anthocyanin by the pH differential method. ... 

To detect adulteration of wine. Bums et al. (2002) found that the ratios of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins served as useful parameters to determine grape cultivars for a type of wine. Our laboratory utilized mid-infrared spectroscopy combined with multivariate analysis to provide spectral signature profiles that allowed the chemically based classification of antho-cyanin-containing fruits juices and produced distinctive and reproducible chemical fingerprints, making it possible to discriminate different juices. " This new application of ATR-FTIR to detect adulteration in anthocyanin-containing juices and foods may be an effective and efficient method for manufacturers to assure product quality and authenticity. 

Hale, M.L., Erancis, E.J., and Eagerson, I.S., Detection of enocyanin in cranherry juice cocktail hy HPLC anthocyanin profile, J. Food Set, 51, 1511, 1986. 

Price, C. and Wrolstad, R.E., Anthocyanin pigments of Royal Okanogan Huckleberry juice, J. Food Sci., 60, 369, 1995. 

Wrolstad, R.E. and Durst, R.W., Use of anthocyanin and polyphenohe analyses in authenticating fruit juices, in Proceedings of Food Authenticity Workshop, ENl Laboratories, Ed., Eurofins Scientific International Group, Montreal, 1998. 

Fuleki, T. and Francis, F.J., Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice, J. Food Set, 33, 78, 1968. 

Wrolstad, R.E. et al., Use of anthocyanin pigment analysis for detecting adulteration in fruit juices, in Methods to Detect Adulteration in Fruit Juice and Beverages, Vol. 

Lee, J., Durst, R., and Wrolstad, R., AOAC official method 2005.02 total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method, in Official Methods of Analysis of AOAC International, Horowitz, H., Ed., AOAC, Washington, D.C, 2005. 

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