Effect of Time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry ( Vaccinium angustifolium ) powder.
作者： Daniela Fracassetti , Cristian Del Bo’ , Paolo Simonetti , Claudio Gardana , Dorothy Klimis-Zacas
DOI: 10.1021/JF3048884
关键词:
摘要: This study evaluated the effects of storage on total and single anthocyanin (ACN) content, antioxidant activity (TAA) freeze-dried wild blueberry (WB) powder maintained at 25, 42, 60, 80 °C for 49 days. Storage reduced ACN content all temperatures; it was slower 25 (-3% after 2 weeks), whereas faster 60 (-60%) (-85%) 3 The values half-life time (t1/2) were found to be 139, 39, 12 days °C, respectively, utilizing Arrhenius equation. No significant detected TAA by temperature increase. In conclusion, this provides important information stability WB °C; is interesting scientific research food industry.
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