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      Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes ( Vitis vinifera)


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          This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3- O-glucoside (M3G), delphinidin-3- O-glucoside (D3G), petunidin-3- O-glucoside (Pt3G), peonidin-3- O-glucoside (Pn3G), and cyanidin-3- O-glucoside (C3G) were identified. Juice from “Merlot” had significantly higher ( p < 0.05) content of all individual anthocyanins as compared to “Ruby.” During the long-term storage, total, and individual anthocyanins from both cultivars degraded following first-order reaction kinetics at the rate strongly dependent on temperature. At the end of the storage, noticeably higher loss of anthocyanins (95–99.9%) was observed at 25 and 35°C as compared to storage at 5°C [50–60% (“Merlot”); 74–81% (“Ruby”)]. Considerably lower rate of decay was observed at 5°C ( k = 0.01–0.04) as compared to 25 ( k = 0.04–0.14) and 35°C ( k = 0.05–0.14) storage temperatures. The most temperature sensitive anthocyanin compounds were C3G (E a = 66.5 kJ/mol) and D3G (E a = 63.3 kJ/mol). At higher storage temperatures, significant ( p < 0.05) and strong negative correlations were observed between anthocyanin concentrations and the levels of haze, polymeric and brown color development during storage. Storing grape juice, at lower temperature conditions could reduce the continuous loss of biologically active anthocyanins as well as the development of haze and brown color.

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          The polymeric nature of wine pigments

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            Nature of Polyphenol−Protein Interactions

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              Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)


                Author and article information

                URI : http://loop.frontiersin.org/people/410502/overview
                Front Nutr
                Front Nutr
                Front. Nutr.
                Frontiers in Nutrition
                Frontiers Media S.A.
                25 October 2018
                : 5
                : 100
                [1] 1Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University , Truro, NS, Canada
                [2] 2Faculty of Engineering, Canadian Institute of Fermentation Technology, Dalhousie University , Halifax, NS, Canada
                [3] 3International Centre of Brewing and Distilling, Heriot-Watt University , Edinburgh, Scotland
                Author notes

                Edited by: Viduranga Y. Waisundara, Rajarata University of Sri Lanka, Sri Lanka

                Reviewed by: Pangzhen Zhang, The University of Melbourne, Australia; Gabriele Netzel, The University of Queensland, Australia

                *Correspondence: H. P. Vasantha Rupasinghe vrupasinghe@ 123456dal.ca

                This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition

                Copyright © 2018 Muche, Speers and Rupasinghe.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                : 26 August 2018
                : 08 October 2018
                Page count
                Figures: 3, Tables: 3, Equations: 5, References: 53, Pages: 9, Words: 5942
                Original Research

                storage temperature,anthocyanin,haze,polymeric color,browning,bioactives


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