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Título

Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff

AutorEspín de Gea, Juan Carlos ; Soler-Rivas, Cristina ; Wichers, Harry J.; García-Viguera, Cristina
Palabras claveAnthocyanins
Colorants
Radical scavenger
DPPH
Kinetics
Fecha de publicación12-abr-2000
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 48(5): 1588-1592 (2000)
ResumenThe antiradical capacity (radical scavenger capacity, RSC) of anthocyanin-based fruit extracts prepared in the laboratory (black chokeberry, black-thorn, and strawberry) was studied by using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•). To determine their RSC, the second-order rate constant (k2) for the oxidation of these extracts by DPPH• was calculated. The value of k2 was compared to that used in the food industry as natural (α-tocopherol) or synthetic (butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)) antioxidants, as well as for a commercial elderberry concentrate and a synthetic colorant (Ponceau 4R). The k2 values ((mg/mL)-1 s-1), in methanol at 25 °C, were 1.87, 0.7, 0.42, 0.2, 0.05, 0.03, and 0.008 for α-tocopherol, black chokeberry, BHA, black-thorn, BHT, strawberry, and elderberry, respectively. Ponceau 4R lacked RSC. Therefore, these natural colorants proved to be a combined source of color and RSC for food material.
Descripción5 pages, 2 figures, 1 table.
Versión del editorhttp://dx.doi.org/10.1021/jf9911390
URIhttp://hdl.handle.net/10261/18198
DOI10.1021/jf9911390
ISSN1520-5118 (Online)
0021-8561 (Print)
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