Biopharmaca BiofarmakaColour Properties, Stability, and Free Radical Scavenging Activity of Jambolan (syzygium cumini) Fruit Anthocyanins in a Beverage Model System: Natural and Copigmented Anthocyanins
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JOURNAL 2012
Colour Properties, Stability, and Free Radical Scavenging Activity of Jambolan (Syzygium cumini) Fruit Anthocyanins in a Beverage Model System: Natural and Copigmented Anthocyanins

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http://biofarmaka.ipb.ac.id/publication/journal/629-colour-properties-stability-and-free-radical-scavenging-activity-of-jambolan-syzygium-cumini-fruit-anthocyanins-in-a-beverage-model-system-natural-and-copigmented-anthocyanins
Title

 
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Colour Properties, Stability, and Free Radical Scavenging Activity of Jambolan (Syzygium cumini) Fruit Anthocyanins in a Beverage Model System: Natural and Copigmented Anthocyanins

Authors
: Puspita Sari1,*, Christofora Hanny Wijaya2,5, Dondin Sajuthi3, Unang Supratman4
Corporate










 
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1Department of Agricultural Products Technology, Faculty of Agricultural Technology, Jember University, Kampus Tegalboto Jl. Kalimantan I, Jember, East Java 68121, Indonesia
2Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Kampus IPB Darmaga, Bogor 16680, Indonesia
3Faculty of Veterinary Medicine, Bogor Agricultural University, Kampus IPB Darmaga, Bogor 16680, Indonesia
4Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor 45363, Indonesia
5Biopharmaca Research Center, Bogor Agricultural University, Kampus IPB Taman Kencana, Bogor 16680, Indonesia
*
Corresponding Author: Department of Agricultural Products Technology, Faculty of Agricultural Technology, Jember University, Kampus Tegalboto Jl. Kalimantan I, Jember, East Java 68121, Indonesia. Tel/Fax: +62 331 321784. Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Issue Date : June 15, 2012
Publisher : Food Chemistry
Series / Report No :
 
DOI: 10.1016/j.foodchem.2011.12.025
 
Physical Description :
 
2012, Volume: 132, Issue: 4, Page No: 1908–1914
 
Language : en
Abstract













 
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The colour and stability properties of jambolan anthocyanins, both natural and copigmented forms, were investigated in beverage model as well as their radical scavenging ability. Natural anthocyanins of jambolan revealed low colour intensity due to glycosylation structure of the anthocyanins as diglucoside. The intermolecular copigmentation of anthocyanins with sinapic acid, caffeic acid, ferulic acid, and rosemary polyphenolic extract could enhance the colour intensity, which was observed through spectrometric parameters, such as hyperchromic effect (ΔAvis-max) and bathochromic shift (Δλvis-max). In addition of sinapic acid, caffeic acid, and rosemary polyphenolics also increased the stability of the anthocyanin colour during exposure to white fluorescent light and storage at refrigeration and room temperatures, whereas on high thermal treatments, this phenomenon was not observed. Furthermore, beverage model coloured with natural or copigmented anthocyanins revealed DPPH radical-scavenging activity. The AEAC values indicated that the beverage models with copigmented anthocyanins had higher scavenging activity than the beverage with natural anthocyanins.
Source url


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http://biofarmaka.ipb.ac.id/publication/journal/629-colour-properties-stability-and-free-radical-scavenging-activity-of-jambolan-syzygium-cumini-fruit-anthocyanins-in-a-beverage-model-system-natural-and-copigmented-anthocyanins

Mesh :

 

Keywords
 
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Syzygium cumini; Anthocyanins; Intermolecular copigmentation; Colour enhancement and stability; Bathochromic shift; Hyperchromic effect; Antioxidant activity
How to cite this article



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Puspita Sari, Christofora Hanny Wijaya, Dondin Sajuthi, Unang Supratman. 'Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins' Food Chemistry, Vol 132, Issue 4, 15 June 2012, pp 1908–1914. doi: 10.1016/j.foodchem.2011.12.025
url: http://www.sciencedirect.com/science/article/pii/S0308814611017808
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