The aim of the study was to determine the effect of oxygen and light availability, as well as pH values on changes in anthocyanin concentrations in model chokeberry drinks during storage. Analysed solutions were prepared by dissolving chokeberry juice concentrate in a buffer at pH 3.0 and 5.0 to anthocyanin concentration of 25 mg%. Solutions were stored for 6 weeks under aerobic or relatively anaerobic conditions, with access or no access to light, at a temperature of 10°C. The highest stability of pigments was found in samples with no access to light under relatively anaerobic conditions. The highest degradation of anthocyanins was recorded in samples with accessibility of light and oxygen, in which pigment losses amounted to 90%. The application of a lower pH in model solutions made it possible to significantly enhance the stability of anthocyanins in all samples.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_6_35.pdf
| MLA | Walkowiak-Tomczak, Dorota. "Wpływ dostępności tlenu i światła na stabilność antocyjanów w modelowych napojach aroniowych." Nauka Przyr. Technol. 6.2 (2012): #35. |
| APA | Dorota Walkowiak-Tomczak (2012). Wpływ dostępności tlenu i światła na stabilność antocyjanów w modelowych napojach aroniowych. Nauka Przyr. Technol. 6 (2), #35 |
| ISO 690 | WALKOWIAK-TOMCZAK, Dorota. Wpływ dostępności tlenu i światła na stabilność antocyjanów w modelowych napojach aroniowych. Nauka Przyr. Technol., 2012, 6.2: #35. |
Dorota Walkowiak-Tomczak
Instytut Technologii Żywności Pochodzenia Roślinnego
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: tomczak@up.poznan.pl