Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice.
Molecules
; 22(8)2017 Aug 15.
Article
in En
| MEDLINE
| ID: mdl-28809780
ABSTRACT
The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HOâ¢) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice treated at 40% and 80% amplitude for 25 and 15 min, respectively (11.3 and 9.3, respectively), were significantly higher compared to the control; b* and hue parameters of juice treated at 80%, 25 min showed values of 1.7 and 0.1, respectively. Color differences (ΔE) were lower (<3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L-1, 255.9 mg·L-1, 294.4 mg·L-1, and 276.7 mg·L-1, respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L-1, 135.2 mg·L-1, and 128.5 mg·L-1, respectively). Purple cactus pear juice exhibited significant chelating activity of copper ions and great stability when exposed to HOâ¢.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Picolinic Acids
/
Opuntia
/
Betacyanins
/
Fruit and Vegetable Juices
Limits:
Humans
Language:
En
Journal:
Molecules
Journal subject:
BIOLOGIA
Year:
2017
Document type:
Article
Affiliation country:
Mexico
Publication country:
CH
/
SUIZA
/
SUÍÇA
/
SWITZERLAND