Journal of Food Safety and Hygiene 2016. 2(3/4):54-62.

Influence of sucrose and high temperature on grape anthocyanin stability and furfural formation
Mitra Kouzeh Koulani, Rashid Jamei, Ahmad Poursattar Marjani

Abstract


Anthocyanins are a group of compounds that belong to flavonoid family and these are of great interest in the food industry, mainly due to their coloring properties. The aim of this study was to examine the effect of high concentration of sucrose and high temperature on the stability of Rish¬ baba and Ghare ghezel uzom varieties of Urmia grape anthocyanins at low pH (2 and 3) and different time periods and to measure furfural content after 20 h heating at 90 ℃ by HPLC. After extraction of anthocyanins, the pH value was adjusted on 2 and 3 by citrate buffer (0.1 M). The extraction was exposed to different concentration of sucrose (40 and 60%) at 90℃ for 52 h. Degradation of anthocyanin was evaluated according to the absorbance at 520 nm. The extraction of furfural was accomplished by 1, 2 dichloromethane. The results showed that the absorbance at 520 nm from 0 to 4 hours decreased and then increased because of brown pigment replaced instead of anthocyanin from 4 h. Furfural content was higher in samples with anthocyanin+sucrose than samples without sucrose. The results indicated that browning depends on the pH and sucrose concentration.

Keywords


Anthocyanin; Grape; Temperature; Furfural

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References


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