Wiirth K.,Forschungsanstalt Getsenfieim |
Boner D.,Forschungsanstalt Getsenfieim |
Will F.,Forschungsanstalt Getsenfieim |
Pato C.O.,Forschungsanstalt Getsenfieim |
And 4 more authors.
Deutsche Lebensmittel-Rundschau | Year: 2010
The loss of monomer anthocyanins in aronia juice and concentrate was investigated The products were slored in the dark foe 12 months at 4 °C. 20 °C, and 37 °C in glas bottles. Anthocyanins were analysed with H PIC-DAD and spectrophotometry; in addrtion total phenoitcs (Foiin-CtocaNeu). ant-oxidant capacity (TEAC) and RSK values were determined. The total polyphenols of IresNy produced products were in the range ol 6144-6188 mg/1. the antioxidant capacity between 66-72 mmol/1 trolox equivalents, and the anthocyaflin content (HPLC) between 10351160 m®/l. Total polyphenols and TEAC values were found to be rather stable during storage at 4 °C and 20 °C and are therefore not suited for the description of ageing processes. In contrast, strong decreases were found for the monomeric anthocyanins showiig a decrease according to first order reactions In the case of the concentrate the very long hall-lives between 1158 (cyanidin-3-arabinoside) and 1390 days (cyanidm-3-oalacloside) at 4 °C are noticeaWe. whereas the hatt-hves were 726-920 days for the aronia iuice. The better anthocyanin stability in concentrate may be related to the high viscosity and the lower water activity at 4 °C In contrast. the anthocyanin stability of the concentrate and the hart-lives at 20 °C and 37 °C were lower than that ol the aronia Juice. The relative concentrations of cyanid-3-galactosle cyanidin-3-glucoside cyanidin- 3 arabmosidecyanidin-3-xytoside of about 55:4:33 5 remained rather constant dunng the storage of juice and concentrate at 4 °C but at the end of the storage time at 20 °C and particularly 37 °C, the relations ol the anthocyanins were shitted towards cyanidin-3-galactoside From the results, a storage temperature ol 4 °C lor aronia Iuice and concentrate is recommended. Source