کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487393 | 1628493 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of various factors on the composition and stability of black currant anthocyanins
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Impact of various factors on the composition and stability of black currant anthocyanins Impact of various factors on the composition and stability of black currant anthocyanins](/preview/png/9487393.png)
چکیده انگلیسی
Nine black currant varieties cultivated in Lithuania were studied. The highest amount of ascorbic acid was established in fresh berries from cv Minaj Smyriov and Kupoliniai: these varieties contained 220.5 and 186.7 mg 100 gâ1 of ascorbic acid in berries. The highest amount of anthocyanins was found in cake produced from berries cv Kupoliniai and Kriviai: 14.65 and 15.42 mg gâ1, respectively. The major pigment determined in Kupoliniai variety was delphinidin-3-rutinoside; in Ben Lomond, Minaj Smyriov, Kriviai and Gagatai cultivars, cyanidin-3-rutinoside. The composition of the identified pigments was the following: cyanidin-3-rutinoside (33-38%), delphinidin-3-rutinoside (27-34%), cyanidin-3-glucoside (8-10%) and delphinidin-3-glucoside (8-10%). Impact of storage, thermal treatment and addition of sweeteners were studied. Cyanidin-3-rutinoside was the most stable to the effect of thermal treatment at 95 °C, while cyanidin and delphinidin rutinosides were the most stable during storage for 12 months at 8 °C. Fructose has a greater effect on anthocyanin degradation compared with glucose and aspartame.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 867-871
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 867-871
نویسندگان
M. Rubinskiene, P. Viskelis, I. Jasutiene, R. Viskeliene, C. Bobinas,