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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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IMPACT FACTOR 2016: 1.276

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2083-6007
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Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage

Sepideh Hosseini
  • Corresponding author
  • College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran (Islamic Republic of)
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/ Maryam Gharachorloo
  • College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran (Islamic Republic of)
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Babak Ghiassi-Tarzi
  • College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran (Islamic Republic of)
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Mehrdad Ghavami
  • College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran (Islamic Republic of)
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  • De Gruyter OnlineGoogle Scholar
Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2015-0057

Abstract

The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential beneficial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was investigated by using different organic solvents. Soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic content were determined and then degradation kinetics of anthocyanin in different solution during freezing process was assayed. In order to examine the effect of different acids on the degree of extraction of anthocyanin and total phenol, varied concentration of hydrochloric, citric and acetic acids were dissolved in a mixture of water and ethanol to prepare acidified aqueous solution. Results indicated that citric acid solution is one of the best solvents for phenolic and anthocyanin extraction which showed the best scavenging activity of DPPH radical. Results from degradation kinetics of total monomeric anthocyanins revealed that stability of anthocyanins in the solution depended on temperature and other ingredients which are present in the medium. Moreover, the present data confirmed that barberry and red cabbage acidified extracts could be one of the more stable natural food colorants based on anthocyanins.

Keywords: anthocyanin; degradation kinetic; organic acids; phenolic compound; extraction; cold storage

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About the article

Received: 2014-12-04

Revised: 2015-06-08

Revised: 2015-06-09

Revised: 2015-11-15

Accepted: 2015-12-07

Published Online: 2016-09-18

Published in Print: 2016-12-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2015-0057.

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© 2016 Sepideh Hosseini et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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