Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice
Abstract
:1. Introduction
2. Results and Discussion
2.1. Color and Browning Index
2.2. Betalains
2.3. Release and Stability of Betacyanins in the Presence of Hydroxyl Radicals (HO•)
3. Materials and Methods
3.1. Preparation of Juice and Ultrasound Treatment
3.2. Determination of Color
3.3. Browning Index (BI)
3.4. Determination of Betalain Content
3.5. Stability of Betacyanin Pigments in the Presence of Hydroxyl Radicals (HO•)
3.6. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
Treatment | L* | a* | b* | C* | h° | ΔE | Browning |
---|---|---|---|---|---|---|---|
control | 4.5 ± 0.9 c | 21.1 ± 3.5 a | 0.7 ± 0.4 a | 21.1 ± 3.4 a | 0.03 ± 0.2 b | – | 0.5 ± 0.2 b |
40% 10 min | 5.01 ± 0.62 c | 25.1 ± 2.3 a | 0.8 ± 0.2 a | 25.2 ± 2.3 a | 0.03 ± 0.0 b | 4.0 ± 1.4 abc | 0.7 ± 0.2 ab |
40% 15 min | 6.3 ± 0.5 cb | 23.8 ± 3.0 a | 0.7 ± 0.6 a | 23.8 ± 3.0 a | 0.02 ± 0.0 b | 5.8 ± 2.2 ab | 0.7 ± 0.2 ab |
40% 25 min | 11.3 ± 3.8 a | 21.8 ± 8.9 a | 0.4 ± 0.3 a | 21.8 ± 8.9 a | 0.02 ± 0.1 b | 4.1 ± 1.0 abc | 0.7 ± 0.3 ab |
60% 10 min | 5.2 ± 0.6 c | 25.1 ±1.8 a | 0.8 ± 0.5 a | 25.1 ± 1.8 a | 0.03 ± 0.2 b | 4.2 ± 1.8 abc | 0.7 ± 0.1 ab |
60% 15 min | 8.0 ± 4.1 cb | 25.6 ± 3.9 a | 0.4 ± 0.2 a | 25.6 ± 3.9 a | 0.01 ± 0.1 b | 6.3 ± 2.5 a | 0.5 ± 0.1 ab |
60% 25 min | 6.6 ± 0.8 cb | 25.8 ± 2.8 a | 0.7 ± 0.2 a | 25.8 ± 2.8 a | 0.03 ± 0.0 b | 6.4 ± 1.7 a | 0.7 ± 0.1 ab |
80% 3 min | 4.5 ± 0.7 c | 23.9 ± 2.9 a | 0.9 ± 0.2 a | 23.5 ± 3.3 a | 0.03 ± 0.0 b | 2.5 ± 1.0 c | 0.7 ± 0.1 ab |
80% 5 min | 4.9 ± 0.7 c | 24.0 ± 3.2 a | 0.7 ± 0.1 a | 24.0 ± 3.2 a | 0.02 ± 0.0 b | 2.9 ± 1.0 cb | 0.8 ± 0.2 a |
80% 8 min | 5.3 ± 0.7 c | 25.4 ± 2.3 a | 0.8 ± 0.4 a | 25.4 ± 2.3 a | 0.03 ± 0.0 b | 4.4 ± 1.1 abc | 0.6 ± 0.1 ab |
80% 10 min | 5.5 ± 0.7 c | 25.9 ± 2.3 a | 0.6 ± 0.4 a | 25.9 ± 2.3 a | 0.02 ± 0.2 b | 5.5 ± 1.5 abc | 0.7 ± 0.1 ab |
80% 15 min | 9.3 ± 4.2 ba | 21.9 ±4.3 a | 0.5 ± 0.3 a | 21.9 ± 4.3 a | 0.02 ± 0.1 b | 5.8 ± 2.4 ab | 0.7 ±0.7 ab |
80% 25 min | 6.6 ± 0.5 cb | 28.3 ± 2.3 a | 1.7 ± 0.5 b | 28.4 ± 2.3 a | 0.06 ± 0.0 a | 5.8 ± 2.9 ab | 0.6 ± 0.3 ab |
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Reyes-Hernández, I.; Cruz-Cansino, N.D.S.; Santander-Martínez, I.R.; Alanís-García, E.; Delgado-Olivares, L.; Ramírez-Moreno, E.; Ariza-Ortega, J.A.; Omaña-Covarrubias, A.; Torres-Valencia, J.M.; Manríquez-Torres, J.D.J. Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice. Molecules 2017, 22, 1344. https://doi.org/10.3390/molecules22081344
Reyes-Hernández I, Cruz-Cansino NDS, Santander-Martínez IR, Alanís-García E, Delgado-Olivares L, Ramírez-Moreno E, Ariza-Ortega JA, Omaña-Covarrubias A, Torres-Valencia JM, Manríquez-Torres JDJ. Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice. Molecules. 2017; 22(8):1344. https://doi.org/10.3390/molecules22081344
Chicago/Turabian StyleReyes-Hernández, Isidro, Nelly Del S. Cruz-Cansino, Ingrid Renata Santander-Martínez, Ernesto Alanís-García, Luis Delgado-Olivares, Esther Ramírez-Moreno, José A. Ariza-Ortega, Ariana Omaña-Covarrubias, Jesús Martín Torres-Valencia, and José De Jesús Manríquez-Torres. 2017. "Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice" Molecules 22, no. 8: 1344. https://doi.org/10.3390/molecules22081344