Influence of the extraction solution pH on the content of anthocyanins in strawberry fruits

被引：34

作者：

Bordignon, Celso Luiz, Jr. ^{[1
]}

Francescatto, Vanessa ^{[2
]}

Nienow, Alexandre Augusto ^{[1
]}

Calvete, Eunice ^{[1
]}

Reginatto, Flavio Henrique ^{[3
]}

机构：

[1] Univ Passo Fundo, Programa Posgrad Agron, BR-99001970 Passo Fundo, RS, Brazil

[2] Univ Passo Fundo, Curso Farm, Inst Ciencias Biol, BR-99001970 Passo Fundo, RS, Brazil

[3] Univ Fed Santa Catarina, Ctr Ciencias Saude, Curso Posgrad Farm, Florianopolis, SC, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 01期

关键词：

Fragaria X ananassa (strawberry); pH; UV-vis; anthocyanins; ANTIOXIDANT; STABILITY; PIGMENTS;

D O I：

10.1590/S0101-20612009000100028

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recently, the study on the chemical composition of the strawberry fruit has been recognized in view of its increased consumption and biological activities. Moreover, the main secondary metabolites found in strawberry fruits are anthocyanins, which are the compounds responsible for the intense red color of the fruit and are widely used as natural colorants by the food industry. In this work, were prepared different extracts with strawberry fruits of the cultivar Oso Grande in order to verify the pH influence on the spectroscopic profile of the strawberry extracts and on the content of anthocyanins. The results indicate that at pH 1,0 the extract showed a classic profile to anthocyanins through ultraviolet spectra analysis and a higher content of anthocyanins in fresh fruits.

引用

页码：183 / 188

页数：6

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