Linked Life Data

19733609

Source:http://linkedlifedata.com/resource/pubmed/id/19733609

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
2009-10-27
pubmed:abstractText
Grape juice samples were ozonated with processing variables of ozone concentration (1.6-7.8% w/w) and treatment time (0-10 min). Effects of processing variables on grape juice color values (L, a and b) and anthocyanins were determined. The changes in lightness (L) values and total color difference (TCD) values were fitted well to zero-order kinetics whereas, a and b followed first-order kinetics. Three major anthocyanins were observed in the grape juice namely cyanidin-3-O-glucoside (Cy3Gl, 133.9 mg/L), delphinidin-3-O-glucoside (Dy3Gl, 21.4) and malvidin-3-O-glucoside (My3Gl, 3.2mg/L). Significant reductions in anthocyanin content were observed during ozonation. During ozonation Cy3Gl was found to be stable compared to Dy3Gl and My3Gl. Changes in Cy3Gl were fitted well to the fraction conversion model. The results presented in this study indicate that both color and anthocyanin content are significantly affected during ozone processing. Thus, the effects of ozonation on the grape juice should be considered by processors prior to its adoption as a preservation technique.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1873-6351
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
47
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2824-9
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Anthocyanins and color degradation in ozonated grape juice.
pubmed:affiliation
Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland. brijesh.tiwari@ucd.ie
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't