STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL

ABSTRACT 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...

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Bibliographic Details
Published in:	Revista Brasileira de Fruticultura Vol. 39; no. 1
Main Authors:	BASTOS, RAFAELLA DA SILVA, OLIVEIRA, KARLLA KARINNE GOMES DE, MELO, ENAYDE DE ALMEIDA, LIMA, VERA LÚCIA ARROXELAS GALVÃO DE
Format:	Journal Article
Language:	English
Published:	Sociedade Brasileira de Fruticultura 2017
Subjects:	Cinética Degradação térmica Luz Vitis labrusca
Online Access:	Get full text
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Summary:	ABSTRACT 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. RESUMO Subprodutos da uva são fontes promissoras e sustentáveis de antocianinas. Considerando os fatores envolvidos no processo de degradação desses pigmentos, análises espectrofotométricas e cinéticas foram realizadas com o objetivo de avaliar a estabilidade à luz e ao calor de antocianinas do resíduo da uva cv. Isabel. Constatou-se que a exposição à luminosidade (80 W; 2500 lux) e à temperatura elevada (= 70ºC) afetou significativamente a absorbância e o teor desses compostos (p <0,05), cuja condição mais estável foi obtida a 50ºC (t1/2: 37,7 h; k: 1,84 x 10-2 h-1) e protegida da luz (t1/2: 3.320,6 h; k: 2,09 x 10-4 h-1). Portanto, as antocianinas extraídas do resíduo da uva Isabel são uma alternativa de corante natural para produtos alimentícios que sejam acondicionados em embalagens opacas e não sejam submetidos a tratamentos térmicos severos durante o processamento.
ISSN:	0100-2945 1806-9967 0100-2945
DOI:	10.1590/0100-29452017564