Stability and stabilization of the anthocyanins from Euterpe oleracea Mart

被引：14

作者：

Bobbio, FO ^{[1
]}

Bobbio, PA ^{[1
]}

Oliveira, PA ^{[1
]}

Fadelli, S ^{[1
]}

机构：

[1] Univ Estadual Campinas, FEA, Dept Ciencia Alimentos, BR-13081970 Campinas, SP, Brazil

来源：

ACTA ALIMENTARIA | 2002年 / 31卷 / 04期

关键词：

anthocyanins; acai; Euterpe oleracea; stability;

D O I：

10.1556/AAlim.31.2002.4.6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of light on the stability and stabilization of the anthocyanins isolated from freeze-dried aqueous extracts of fruits of Euterpe oleracea were studied, using crude and purified extracts at pH 2.2 and 3.0. Crude extract was 80.0 times more stable than the purified one at pH 2.2 and 24.3 at pH 3.0. Stabilization with tannic acid was attempted and resulted in 65% half-life increase of the anthocyanins of the crude and a considerable half-life increase (610%) of the purified one.

引用

页码：371 / 377

页数：7

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