Comparison of the Half‐Lives of the Anthocyanins in the Juice of Crowberry, Empetrum nigrum

• Published in: Journal of Food Science
• Main Authors: KALLIO, H., PALLASAHO, S., KÄRPPÄ, J., LINKO, R. R.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1986
• Subjects: Crowberry; Empetrum nigrum
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11142.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1986.tb11142.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11142.x/fullpdf

ABSTRACT The contents of the 12 anthocyanins in crowberry juice were followed during storage at room temperature by varying the content of oxygen, ascorbic acid, Al 3+ and Fe 3+ ions. The half‐lives of the individual anthocyanins were 4–6 wk in untreated juice. When 90% of the oxygen had been removed, the stability improved by a factor 3–4. The glucosides and galactosides had longer half‐lives than the arabinosides, confidence of the differences varying from 90 to 99,9%. The most stable were the galactosides and glucosides of delphinidin and petunidin (confidence 95–99.9%), peonidin and cyanidin arabinosides being the least stable. Fe 3+ and Al 3+ supplementations improved the stability of all the anthocyanins. The Fe 3+ supplementation increased the stability of peonidin and malvidin galactosides and arabinosides most effectively.