Phytochemical composition and pigment stability of Aai (Euterpe oleracea Mart.). uri icon

abstract

  • Anthocyanin and polyphenolic compounds present in aai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of aai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 degrees C) was also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the predominant anthocyanin in aai and correlated to antioxidant content, while 16 other polyphenolics were detected from 4 to 212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while aai and pigments rich in acylated anthocyanins displayed lower color stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability. Aai was recognized for its functional properties for use in food and nutraceutical products.

published proceedings

  • J Agric Food Chem

altmetric score

  • 31

author list (cited authors)

  • Del Pozo-Insfran, D., Brenes, C. H., & Talcott, S. T.

citation count

  • 169

complete list of authors

  • Del Pozo-Insfran, David||Brenes, Carmen H||Talcott, Stephen T

publication date

  • March 2004