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vol.39 número1POLIFENÓLICOS E ATIVIDADE ANTIOXIDANTE DE QUATRO FRUTAS NATIVAS DO LITORAL CEARENSE EM DIFERENTES ESTÁDIOS DE MATURAÇÃOPRODUÇÃO DE MUDA DE GOIABEIRA POR MINIGARFAGEM SOBRE PORTA-ENXERTO INTRA OU INTERESPECÍFICO índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

BASTOS, RAFAELLA DA SILVA; OLIVEIRA, KARLLA KARINNE GOMES DE; MELO, ENAYDE DE ALMEIDA  e  LIMA, VERA LÚCIA ARROXELAS GALVÃO DE. STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL. Rev. Bras. Frutic. [online]. 2017, vol.39, n.1, e-564.  Epub 13-Abr-2017. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452017564.

Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of anthocyanins from Isabel grape residue. We found that the exposure to luminosity (80W; 2500 lux) and high temperature (= 70ºC) significantly affected the absorption and content of those compounds (p <0.05), whose the most stable condition was obtained at 50°C (t1/2: 37.7h; k: 1.84 x 10-2 h-1) and protected from light (t1/2: 3,320.6h; k: 2.09 x 10-4 h-1). Therefore, the anthocyanins from the agroindustrial residue of Isabel grape are an alternative of natural colorants for food that can be packaged in opaque packaging and not subjected to severe heat treatment during processing.

Palavras-chave : Vitis labrusca; Kinetics; Thermal degradation; Light.

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