Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice tre...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2017-08, Vol.22 (8), p.1344
Main Authors: Reyes-Hernández, Isidro, Cruz-Cansino, Nelly Del S, Santander-Martínez, Ingrid Renata, Alanís-García, Ernesto, Delgado-Olivares, Luis, Ramírez-Moreno, Esther, Ariza-Ortega, José A, Omaña-Covarrubias, Ariana, Torres-Valencia, Jesús Martín, Manríquez-Torres, José de Jesús
Format: Article
Language:English
Subjects:
Betacyanins - chemistry
betalains
cactus pear
Chelation
Color
Communication
Copper
Discoloration
Fenton reaction
Food Analysis
Free radicals
Fruit and Vegetable Juices - analysis
Fruit juices
Humans
Hydroxyl Radical - chemistry
Hydroxyl radicals
juice
Juices
Opuntia - chemistry
Picolinic Acids - chemistry
Pigments
Stability analysis
Ultrasonic Waves
ultrasound
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Summary:The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice treated at 40% and 80% amplitude for 25 and 15 min, respectively (11.3 and 9.3, respectively), were significantly higher compared to the control; b* and hue parameters of juice treated at 80%, 25 min showed values of 1.7 and 0.1, respectively. Color differences (Δ ) were lower (
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules22081344