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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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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container_title Molecules (Basel, Switzerland)
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creator 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
description 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 (
doi_str_mv 10.3390/molecules22081344
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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 (&lt;3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L , 255.9 mg·L , 294.4 mg·L , and 276.7 mg·L , respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L , 135.2 mg·L , and 128.5 mg·L , respectively). Purple cactus pear juice exhibited significant chelating activity of copper ions and great stability when exposed to HO•.</description><identifier>ISSN: 1420-3049</identifier><identifier>EISSN: 1420-3049</identifier><identifier>DOI: 10.3390/molecules22081344</identifier><identifier>PMID: 28809780</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>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</subject><ispartof>Molecules (Basel, Switzerland), 2017-08, Vol.22 (8), p.1344</ispartof><rights>Copyright MDPI AG 2017</rights><rights>2017 by the authors. 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c493t-f70de9e288c135640ea3f7b61b48ad7c908c168c030cd10e867d6937619c85923</citedby><cites>FETCH-LOGICAL-c493t-f70de9e288c135640ea3f7b61b48ad7c908c168c030cd10e867d6937619c85923</cites><orcidid>0000-0003-2612-0214</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/1939933115/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/1939933115?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25752,27923,27924,37011,44589,53790,53792,74997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28809780$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Reyes-Hernández, Isidro</creatorcontrib><creatorcontrib>Cruz-Cansino, Nelly Del S</creatorcontrib><creatorcontrib>Santander-Martínez, Ingrid Renata</creatorcontrib><creatorcontrib>Alanís-García, Ernesto</creatorcontrib><creatorcontrib>Delgado-Olivares, Luis</creatorcontrib><creatorcontrib>Ramírez-Moreno, Esther</creatorcontrib><creatorcontrib>Ariza-Ortega, José A</creatorcontrib><creatorcontrib>Omaña-Covarrubias, Ariana</creatorcontrib><creatorcontrib>Torres-Valencia, Jesús Martín</creatorcontrib><creatorcontrib>Manríquez-Torres, José de Jesús</creatorcontrib><title>Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice</title><title>Molecules (Basel, Switzerland)</title><addtitle>Molecules</addtitle><description>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 (&lt;3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L , 255.9 mg·L , 294.4 mg·L , and 276.7 mg·L , respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L , 135.2 mg·L , and 128.5 mg·L , respectively). 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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 (&lt;3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L , 255.9 mg·L , 294.4 mg·L , and 276.7 mg·L , respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L , 135.2 mg·L , and 128.5 mg·L , respectively). 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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
title Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice
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