Stability of the anthocyanins from Acalipha hispida and copigmentation effect

The stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispidawere studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispidato the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t½ of 60-67%

Stability Of Anthocyanic Pigments From Panicum Melinis

The two major pigments from the inflorescences of Panicum melinis were identified as cyanidin-3-caffeoylarabinosylglucoside and a non-acylated cyanidin-3-glycoside. The stabilities in both light and dark of the partially pure pigments as well as the pure ones were studied at pH 2·0. The stability of the crude extract of P. melinis was studied under the same conditions. Light strongly affected color stability of all fractions which showed good stability in the dark. The decreasing order of instability to light was: partially purified anthocyanins, crude extract, pure anthocyanins. © 1992.4413739Chen, Hrazdina, Structural aspects of anthocyanin-flavonoid complex formation and its role in plant colour (1981) Phytochemistry, 20, pp. 297-301Francis, Analysis of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkFrancis, Food colorants: anthocyanins (1989) Critical Reviews in Food and Nutrition, 28 (4), pp. 273-314Fuleki, Francis, Quantitative methods for anthocyanins 2 Determination of total anthocyanins and degradation index for cranberry juice (1968) Journal of Food Science, 33 (1), pp. 78-83Harborne, (1967) Comparative Biochemistry of the Flavonoids, , Academic Press, New YorkMazza, Brouillard, Recent development in the stability of anthocyanins in food products (1987) Food Chemistry, 25, pp. 207-225Osawa, Copigmentation of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkScheffeldt, Hrazdina, Copigmentation of anthocyanins under physiological conditions (1978) Journal of Food Science, 43 (2), pp. 517-520Timberlake, Bridle, Anthocyanins: Color augmentation with catechin and acetaldehyde (1977) J. Sci. Food Agric., 28 (5), pp. 539-544Wrolstad, Struthers, Polyvinylpyrrolidone column chromatography of strawberry, rhubarb and raspberry anthocyanins (1971) J. Chromatography, 55 (2), pp. 405-40

Effects Of Light, Air, Anti-oxidants And Pro-oxidants On Annatto Extracts (bixa Orellana)

Chloroform solutions of annatto extracts containing from 0·250 to 0·260 mg ml-1 of bixin were used as model systems to determine the effects on their stability of light (1380 or 430 lux), air, nitrogen, benzoyl peroxide and ascorbyl palmitate at 24 ± 1°C. Experiments were run for 12 days and the loss of bixin measured at 470 nm. Light was the most destructive agent, followed by benzoyl peroxide. Air was much less effective in promoting loss of colour. Ascorbyl palmitate effectively retarded the destructive effect of light. The apparent first order reaction rate constants and t1 2 are presented. © 1988.294283289Barber, Hardisson, Jackman, Weedon, Studies in NMR Part IV Stereo chemistry of bixins (1961) Journal of the Chemical Society (Resumed), pp. 1625-1630Bourgeois, Propietés antioxygènes des tocopherols et du palmitate d'ascorbyle dans les matières grasses (1981) Rev. Franc. Corpes Gras., 28, pp. 353-356FAO/WHO, Specifications for identity and purity of some food additives (1976) FAO Nutrition Meetings Reporting Series, 54 B, pp. 4-10Karrer, Solmssen, Stufenweiser Abbau des labilen und stabilen Bixins (1937) Zur Stereochemie der Carotinoide, 20, pp. 1396-1407. , Helv. Chim. ActaKarrer, Helfenstein, Widmer, Van Italie, Über Bixin (1929) Helvetica Chimica Acta, 12, pp. 741-785Kuhn, L'Orsa, Über konjugierte Doppelbindungen XXV Thermischer Abbau der Carotinfarbstoffe (1932) Berichte der deutschen chemischen Gesellschaft (A and B Series), 65, pp. 1873-1880MacKeown, Paper chromatography of bixin and related compounds (1961) J. Ass. Offic. Agric. Chem., 44 (2), pp. 347-351MacKeown, Mark, The composition of oil-soluble annatto food colours (1962) J. Ass. Offic. Agric. Chem., 45 (3), pp. 761-766Preston, Richard, Extraction and chemistry of annatto (1980) Food Chemistry, 5, pp. 47-56Ramakrishnan, Francis, Stability of carotenoids in model aqueous systems (1979) J. Food Anal., 2, pp. 177-189Ramakrishnan, Francis, Auto-oxidation of carotenoids and their relative polarity (1980) J. Food Anal., 3, pp. 25-34Reith, Giellen, Properties of bixin and norbixin and the composition of annatto extracts (1971) Journal of Food Science, 36, pp. 861-864Saguy, Goldman, Karel, Prediction of β-carotene decolorization in model system under static and dynamic conditions of reduced environmental oxygen (1985) Journal of Food Science, 50, pp. 526-530Teixeira Neto, Karel, Saguy, Mizrahi, Oxygen uptake and β-carotene decoloration in a dehydrated food model (1981) Journal of Food Science, 46, pp. 665-66

Carotenoid Composition And Vitamin A Value Of The Brasilian Fruit Cyphomandra Betacea

The carotenoid pigments of the fruit of the Tree Tomato Cyphomandra betacea were identified and quantified. β-carotene, β-cryptoxanthin, ζ-carotene, 5,6-monoepoxy-β-carotene, lutein and zeaxanthin were detected in both the pulp and the peel. The quantitative patterns of the pulp and the peel were similar, with cryptoxanthin and β-carotene predominating. The high average vitamin A value (2475 IU/100 g edible portion) is due to the principal carotenoids that have provitamin A activity. © 1983.1216165Bauernfeind, Carotenoid vitamin A precursors and analogs in foods and feeds (1972) J. Agr. Food Chem., 20, pp. 456-473ITAL, (1980) Alguns aspectos tecnológicos das frutas tropicais e seus produtos, , Instituto de Technologia de Alimentos, São PauloKlein, Perry, Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States (1982) Journal of Food Science, 47, pp. 941-948NAS-NRC, (1980) Recommended dietary allowances, , 9th edn, National Academy of Sciences, Washington, DCPerry, (1972) Flowers of the world, , The Hamlyn Publishing Group Limited, LondonRodriguez, Raymundo, Lee, Simpson, Chichester, Carotenoid pigment changes in ripening Momordica charantia fruits (1976) Ann. Bot., 40, pp. 615-62

Stability Of The Anthocyanins From Acalipha Hispida And Copigmentation Effect

The stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispida were studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispida to the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t1/2 of 60-67%.43161169Asem, S., Steward, R.N., Norris, K.H., Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 11, pp. 1139-1141Bailoni, M., Bobbio, P.A., Bobbio, F.O., Preparation and stability of the anthocyanic extract from leaves of A. Hispida (1998) Cienc. Tecnol. Alim., 18 (1), pp. 17-18. , Campinas, SPBobbio, F.O., Bobbio, P.A., Stringheta, P.C., Stability of copigmented anthocyanins from P. Mellinis toward light and oxygen at different pH (1992) Proceedings of the XVIth International Conference Groupe Polyphenols, 16 (1), pp. 241-244Bobbio, F.O., Bobbio, P.A., Stringheta, P.C., Castro, J.O., Effect of different copigments on the stability of anthocyanins (1990) Proceedings of the XVth International Conference Groupe Polyphenols, 15, pp. 29-31Dougall, D.K., Baker, D.C., Cakh, E., Redus, M., Biosynthesis and stability of monoacylated anthocyanins (1997) Fd Technol., 51 (11), pp. 69-71Duhard, V., Garnier, J.C., Megard, D., Comparison of the stability of selected anthocyanin colorants in drink model systems (1997) Agro Fd Ind. Hitech., 8 (1), pp. 28-34Francis, F.J., Analysis of anthocyanins (1982) Anthocyanins as Food Colors, pp. 183-184. , MARKAKIS, P. Academic Press, N.Y. ch 7Inami, O., Tamura, I., Kikuzaki, H., Nakata, I.N., Stability of anthocyanins of Sambucus canadensis and Sambucus nigra (1996) J. Agric. Fd Chem., 44 (10), pp. 3090-3096Maccarone, E., Maccaroni, A., Rapisarda, P., Colour stabilization of orange fruits juice by tannic acid (1987) Intern. J. Fd Sci. Technol., 22, pp. 159-162Markakis, P., Anthocyanins as food additives (1982) Anthocyanins As Food Colors, pp. 245-246. , Academic Press, N. Y. ch 9Miniati, E., Damiani, P., Mazza, G., Copigmentation and self association of anthocyanins in food model systems (1992) Italian J. Fd Sci., 4 (2), pp. 109-115Mok, C., Hettiarchachy, N.S., Heat stability of sunflower-hull anthocyanin pigment (1991) J. Fd Sci., 55 (2), pp. 553-555Robinson, G.M., Robinson, R., A survey of anthocyanins 1 (1931) Biochem. J., 25 (2), pp. 1687-1694Scheffeldt, P., Hrazdina, G., Copigmentation of anthocyanins under physiological conditions (1978) J. Fd Sci., 43, pp. 517-520Shi, Z.L., Francis, F.J., Daun, H., Quantitative comparison of the stability of anthocyanins from Brassica oleracea and tradescantia pallida in non sugar drink model and protein model systems (1992) J. Fd Sci., 57 (3), pp. 768-77

Stability Of Copper And Magnesium Chlorophylls

The comparative stability of MgChl and CuChl to light, oxygen, temperature, sodium bisulfite, benzoyl peroxide and acid was studied by measuring the decrease of the absorbances at 650 and 660 nm of CuChl and MgChl solutions in n-propanol, respectively. Values for the apparent first order reaction rate constant and for the half-life time were calculated. Results indicated that, except for benzoyl peroxide which rapidly decolorizes both pigments, CuChl is considerably more stable than MgChl following the increased covalent character of the bond between ligands and the d orbitals of Cu2+. © 1990.363165168Aronoff, The chemistry of chlorophyll (with special reference to foods) (1953) Adv. Food Res., 4, pp. 134-179Coulson, Naturally occurring colouring materials for foods (1980) Developments in Food Colours, p. 212. , J. Walford, Applied Science Publishers, LondonFalk, (1964) Prophyrins and Metallo PorphyrinsTheir General, Physical and Coordination Chemistry and Laboratory Methods, p. 58. , Elsevier, AmsterdamFAO/WHO, Specifications for identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents, and certain other substances (1970) Nutrition Meetings, , Report Series No. 46B. WHO/FOOD/Add. 70/73, RomeFrancis, Lesser-known food colorants (1987) Food Technology, 41 (4), pp. 62-67Humphrey, Chlorophyll (1980) Food Chemistry, 5, pp. 57-67Jones, White, Gibbs, Denard, Absorption spectra of copper and zinc complexes of pheophytins and pheophorbides (1968) J. Agric. Food Chem., 16 (1), pp. 80-8

Effect Of Light And Tannic Acid On The Stability Of Anthocyanin In Dmso And In Water

The stability to light of cyanidin-3-glucosyl arabinoside in DMSO and in water, in acid solutions with or without complexation with tannic acid was determined by measuring the decrease of the absorbance of the solutions. The values for the apparent first-order reaction rate constant and t1 2 were calculated. The hypochromic effect observed in DMSO solutions when tannic acid was added as a co-pigment prevented the calculation of the complexation constant (K) for the anthocyanin-tannic acid, indicating that the predominating form in this system is the AH+. Although loss of absorbance was considerably faster in DMSO than in water under the same conditions, tannic acid effectively retarded discoloration in both DMSO and water. © 1994.512183185Adams, Thermal degradation of anthocyanins with particular reference to the 3-glicosides of cyanidin I in acidified aqueous solutions at 100°C (1973) Journal of the Science of Food and Agriculture, 24, pp. 747-762Asen, Stewart, Norris, Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 2, pp. 1139-1144Bobbio, Bobbio, Stringheta, Stability of copigmented anthocyanins from Panicum melinis toward light and oxygen at different pH (1992) Proceedings of the XVI Internat. Conference—Groupe Polyphenols (JIEP), Vol. 16(1), pp. 241-244. , D.T.A, FranceBrouillard, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N. Y., U.S.ABrouillard, Iacobucci, Sweeny, Chemistry of anthocyanin pigments (1982) UV-VIS spectrophotometric determination of the acidity constants of apigenidin and 3 related 3-deoxyflavilium salts, 104, pp. 7585-7590. , J.ACSBrouillard, Mazza, Saad, Albrecht-Gary, Cheminat, The copigmentation of anthocyanins—a microprobe for the structural study of aqueous solutions (1989) J. ACS, 111, pp. 2604-2610Brouillard, Wigand, Dangles, Cheminat, pH and solvent effects on the copigmentation reaction of malvin with polyphenols purine and pyrimidine derivatives (1991) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 1235-1241Dangles, Brouillard, A spectroscopic method based on the anthocyanin copigmentation interactions and applied to the quantitative study of molecular complexes (1992) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 247-257Francis, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N.Y, Chapter 7Maccarone, Macarrone, Rapisarda, Colour stabilization of orange fruit juice by tannic acid (1987) International Journal of Food Science & Technology, 22, pp. 159-162Mazza, Brouillard, The mechanism of co-pig-mentation of anthocyanins in aqueous solutions (1990) Phytochemistry, 29, pp. 1097-110

Effect Of Water Activity On The Stability Of Bixin In An Annatto Extract-microcrystalline Cellulose Model System

The influence of water activity on the stability of bixin in an annatto extract-micro-crystalline cellulose model system during storage at 21 ± 1 °C in the presence or absence of light and/or air was investigated. The water adsorption characteristic of the model system was determined. The samples were stored in desiccators containing saturated salt solutions for water activities of 0.33 to 0.97 and after equilibrium was reached, the samples were stored in the presence or absence of air and/or light. The degradation of bixin in every condition tested followed a first-order reaction. By comparing half-lives, bixin was observed to be more stable at intermediate/higher water activities. © 1995.524389391Andres, What are alternatives to use of FD and C yellow 5 in food? (1980) Food Process., 41 (5), pp. 46-49Berset, Marty, Potential use of annatto in extrusion (1986) Lebensm. Techn., 19 (2), pp. 126-131Bradley, Min, Singlet oxygen oxidation of foods (1992) Crit. Rev. Food Sci. Nutr., 31 (2), pp. 211-236Carvalho, Hein, Urucum-uma fonte de corante natural (1989) Col. ITAL, 19 (1), pp. 25-33Di Mascio, Kaiser, Sies, Lycopene as the most efficient biological carotenoid singlet oxygen quencher (1989) Arch. Biochem. Bioph., 274 (2), pp. 532-538Engelhardt, Roed, Didriksen, Annatto, the natural color of choice in modern food industry (1988) Natcol Quarterly Info. Bull., 2, pp. 4-10FAO/WHO, Specifications for identity and purity of some food additives (1976) FAO Nutrition Meetings Reporting Series, No. 54B, pp. 4-10Glória, Kinetics of beta-carotene degradation in an oxygen environment (1987) PhD Thesis, , Michigan State University, USAGoldman, Horev, Saguy, Decolorization of beta-carotene in model systems simulating dehydrated foods Mechanism and kinetic principle (1983) Journal of Food Science, 48, pp. 751-757Mckeown, Mark, The composition of oil-soluble annatto food colors. III (1962) JAOAC, 45 (3), pp. 761-766Najar, Bobbio, Bobbio, Effects of light, air anti-oxidants and pro-oxidants on annatto extracts (Bixa orellana) (1988) Food Chem., 29, pp. 283-289Prentice-Hernandez, Rusig, Annatto (Bixa orellana L.) extract obtained using ethyl alcohol as solvent (1992) Arq. Biol. Tecnol., 35 (1), pp. 63-74Ramakrishnan, Francis, Stability of carotenoid in model aqueous systems (1979) J. Food Quality, 2, pp. 177-180Ramamurthy, Krishna, Manufacture of cheese color from annatto seeds (1982) Ind. Dairyman, 34 (2), pp. 263-264Rockland, Saturated salt solutions for static control of relative humidity between 5 and 40 °C (1960) Anal. Chem., 32, pp. 1375-1376Rodrigues-Amaya, Stability of carotenoids during the storage of foods (1993) Shelf Life Studies of Foods and Beverages, , G. Charambous, Elsevier Science, Amsterdam, The NetherlandsRusig, Martins, Efeito da temperatura, pH e luz sobre extratos de oleoresina de curcuma (Curcuma longa, L.) e curcumina (1992) Rev. Bras. Corantes Nat., 1 (1), pp. 158-164Teixeira Neto, Karel, Saguy, Mizrahi, Oxygen uptake and beta-carotene decoloration in a dehydrated food model (1981) Journal of Food Science, 46, pp. 665-66