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Anthocyanidins in Babica, Ljutun and Crljenak Kaštelanski grapes and kinetic of their degradation under different storage conditions


Generalić Mekinić, Ivana; Skroza, Danijela; Ristovski, Božidar; Ljubenkov, Ivica; Bikić, Ivana; Svilović, Sandra; Banović, Mara; Bocevska, Mirjana; Katalinić, Višnja
Anthocyanidins in Babica, Ljutun and Crljenak Kaštelanski grapes and kinetic of their degradation under different storage conditions // Journal of Food and Nutrition Research, 55 (2016), 4; 294-302 (međunarodna recenzija, članak, znanstveni)


Naslov
Anthocyanidins in Babica, Ljutun and Crljenak Kaštelanski grapes and kinetic of their degradation under different storage conditions

Autori
Generalić Mekinić, Ivana ; Skroza, Danijela ; Ristovski, Božidar ; Ljubenkov, Ivica ; Bikić, Ivana ; Svilović, Sandra ; Banović, Mara ; Bocevska, Mirjana ; Katalinić, Višnja

Izvornik
Journal of Food and Nutrition Research (1336-8672) 55 (2016), 4; 294-302

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Anthocyanin degradation ; light ; temperature ; kinetic reaction ; high-performance liquid chromatography

Sažetak
The anthocyanidin profiles (delphinidin, cyanidin, malvidin, pelargonidin and peonidin concentrations) of the skin extracts from autochthonous Croatian (Dalmatian) red grape varieties Babica, Ljutun and Crljenak Kaštelanski were analysed using high-performance liquid chromatography. Identification and quantification of aglycones after acid hydrolysis of the anthocyanins was performed using anthocyanidin standards. In all extracts malvidin was the major anthocyanidin (ranged from 52% to 60%), while the extracts of Ljutun and Crljenak Kaštelanski also contained high amounts of delphinidin. The pelargonidin derivatives were detected in all samples and their concentration ranged from 0.0359 mg•l-1 to 0.0371 mg•l-1. The concentrations of total monomeric anthocyanins and their changes during 70 days of storage under the different conditions (at room temperature exposed to the sunlight, at room temperature in the dark, and at +4 °C protected from light) were measured by the pH-differential method. The degradation rates of total monomeric anthocyanins in all extracts exposed to light followed the first order reaction kinetics, and after 70 days there were no monomeric forms in them. The highest degree of anthocyanins stability was recorded for the samples that were kept at +4 °C and light protected, where only 5 8% of these compounds were degraded.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus