Indexing

Extraction and Evaluation the Effect of Environmental Destructive Factors on Stability of Siyahe Sardasht Grape Anthocyanins

Author: Nasrin Nasr

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Abstract

The color of red juice of Vitis vinifera is mainly due to the presence of anthocyanins that most important group of water soluble plant pigments. In the stage of producing fruit juice it is great important to obtain good color and clearness of juice and to possibly keep them for a prolonged period of time. On the other hand the juice of black grape (Vitis vinifera) is very susceptible to browning and overall of color quality during storage. In this research the effects of four temperatures (5, 20, 30 and 40°C), four pH levels (1.5,3 ,4.5 and 6) and three light levels (dark, 400 Lux, 800Lux) on color and stability of anthocyanin during storage of three months were studied. Samples were analyzed for total anthocyanin pigment, color density, percentage of anthocyanin degradation. High pH decreased color density and increased browning during storage time. Low pH indicated lowest color less. Higher storage temperature (40°C) greatly reduced color less and increased anthocyanin degradation

Keywords

Anthocyanin, Light, Temperature, pH, Siyahe Sardasht.

Conclusion

The color of red juice of Vitis vinifera is mainly due to the presence of anthocyanins that most important group of water soluble plant pigments. In the stage of producing fruit juice it is great important to obtain good color and clearness of juice and to possibly keep them for a prolonged period of time. On the other hand the juice of black grape (Vitis vinifera) is very susceptible to browning and overall of color quality during storage. In this research the effects of four temperatures (5, 20, 30 and 40°C), four pH levels (1.5,3 ,4.5 and 6) and three light levels (dark, 400 Lux, 800Lux) on color and stability of anthocyanin during storage of three months were studied. Samples were analyzed for total anthocyanin pigment, color density, percentage of anthocyanin degradation. High pH decreased color density and increased browning during storage time. Low pH indicated lowest color less. Higher storage temperature (40°C) greatly reduced color less and increased anthocyanin degradation

References

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How to cite this article

Nasrin Nasr (2016). Extraction and Evaluation the Effect of Environmental Destructive Factors on Stability of Siyahe Sardasht Grape Anthocyanins , Biological Forum – An International Journal 8(2): 10-15