Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.

Abstract

The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system during normal (25 degrees C) and accelerated storage (35 degrees C) in the presence of ascorbic acid. Rosemary polyphenolic cofactors (0, 0.2, and 0.4% v/v) were evaluated as anthocyanin stabilizing agents. Cofactor addition resulted in concentration-dependent… (More)

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Cite this paper

@article{Brenes2005StabilityOC, title={Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.}, author={Carmen H Brenes and David Del Pozo-Insfran and Stephen T Talcott}, journal={Journal of agricultural and food chemistry}, year={2005}, volume={53 1}, pages={49-56} }