Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems

• DOI: 10.1021/jf3044007
• Publication Date: 2013-01-18T10:08:28Z
• Authors: Brian J. Song; Teryn N. Sapper; Claire E. Burtch; Karen Brimmer; Mark Goldschmidt; Mario G. Ferruzzi
• Keywords: Anthocyanins; Beverages; Kinetics; Hot Temperature; 0404 agricultural biotechnology; Models, Chemical; Vitis; 04 agricultural and veterinary sciences; Ipomoea batatas

Recently, interest in the application of natural pigments to replace synthetic dyes beverages has grown. The present study investigates stability anthocyanin-rich grape and purple sweet potato (PSP) extracts photo- thermostresses ready-to-drink (RTD) beverage models including hot fill with various concentrations ascorbic acid, a preserved beverage, vitamin-enriched water beverage. Thermo- photostresses were induced at 40, 60, 80 °C 250, 500, 750 W/m(2), respectively. Qualitative quantitative data on anthocyanin content collected by pH differential assay LC-MS. Increasing concentration acid caused more rapid degradation through thermostress, but had protective effect photostress. Additionally, PSP was significantly less stable than extract model Furthermore, photostress formation monoacylated peonidins from diacylated peonidins.