Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition

@inproceedings{Kopjar2009PreventionOT,
  title={Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition},
  author={Mirela Kopjar and Vlasta Pili{\vz}ota and D. {\vS}ubari and J. Babi},
  year={2009}
}
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal degradation of anthocyanins was investigated through determination of anthocyanin content and… CONTINUE READING

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