Linked Life Data

19845348

Source:http://linkedlifedata.com/resource/pubmed/id/19845348

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
22
pubmed:dateCreated
2009-11-20
pubmed:abstractText
This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different degrees Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on degrees Brix: 64-76 degrees Brix led to 20-30% degradation, whereas 80 degrees Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for anthocyanidins, the percentage of degradation was significantly lower, between 12 and 30%, indicating that this cooking procedure can preserve anthocyanidin degradation.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
25
pubmed:volume
57
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
10712-7
pubmed:dateRevised
2010-11-18
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Degradation of anthocyanins and anthocyanidins in blueberry jams/stuffed fish.
pubmed:affiliation
REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal.
pubmed:publicationType
Journal Article