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Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

Queiroz, Filipa ; Oliveira, Carla ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10712-10717 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish
Autor: Queiroz, Filipa ; Oliveira, Carla ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O
Assuntos: Animals ; anthocyanidins ; anthocyanins ; Anthocyanins - analysis ; Biological and medical sciences ; blueberries ; Blueberry Plants - chemistry ; brix ; Chemical Changes Induced by Processing/Storage ; Chromatography, High Pressure Liquid ; Cooking ; cooking quality ; cultivars ; degradation ; Drug Stability ; fish products ; Fishes ; food analysis ; Food industries ; Fruit - chemistry ; Fruit and vegetable industries ; fruit composition ; fruit extracts ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; jams ; Plant Extracts - chemistry ; stuffed fish ; Vaccinium corymbosum
É parte de: Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10712-10717
Notas: http://dx.doi.org/10.1021/jf9021948
ObjectType-Article-1
SourceType-Scholarly Journals-1
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Descrição: This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different °Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on °Brix: 64−76 °Brix led to 20−30% degradation, whereas 80 °Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for anthocyanidins, the percentage of degradation was significantly lower, between 12 and 30%, indicating that this cooking procedure can preserve anthocyanidin degradation.
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

Queiroz, Filipa ; Oliveira, Carla ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Washington, DC: American Chemical Society

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