کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595626 | 1492125 | 2015 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A novel copigment of quercetagetin for stabilization of grape skin anthocyanins
ترجمه فارسی عنوان
یک کپی رایت جدید کوورکتاگیتین برای تثبیت آنتوسیانین های پوست انگور
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The thermal and light stability of grape skin anthocyanins combined with quercetagetin was investigated at designed pH values of 3, 4 and 5. The molar ratios of anthocyanins to quercetagetin were 1:10, 1:20 and 1:40 for thermally treatment at 70 °C, 80 °C and 90 °C, respectively, and the ratios were tested at 5:1, 1:1, 1:5 and 1:10 in the light exposure experiments. The degradation reaction of anthocyanins in the presence of quercetagetin followed the first-order kinetic model. The half-life (t1/2) of anthocyanins was extended significantly with the increase of quercetagetin concentration (p < 0.05). The total colour difference values (ÎEâ) for the anthocyanin solutions with quercetagetin were smaller than those without copigment under the same experimental conditions (pH and light exposure time). Compared with epigallocatechin gallate (EGCG), tea polyphenols (TP), myricitrin and rutin, quercetagetin was the most effective copigment to stabilize grape skin anthocyanins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 50-55
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 50-55
نویسندگان
Honggao Xu, Xuan Liu, Qiuli Yan, Fang Yuan, Yanxiang Gao,