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  • Title: Temperature dependency of shelf and thermal stabilities of anthocyanins from corn distillers' dried grains with solubles in different ethanol extracts and a commercially available beverage.
    Author: de Mejia EG, Dia VP, West L, West M, Singh V, Wang Z, Allen C.
    Journal: J Agric Food Chem; 2015 Nov 18; 63(45):10032-41. PubMed ID: 26556543.
    Abstract:
    The objective was to determine the shelf and thermal stabilities of anthocyanins from distillers' dried grains with solubles (DDGS) extracted with different ethanol concentrations as well as a semi-purified Maiz Morado (purple corn) anthocyanin extract added to a commercially available beverage. Storage for 6 weeks of DDGS showed an overall reduction of anthocyanins from 6.8 to 73.7%. In DDGS, an ethanol increase from 0 to 25% resulted in less sensitivity of anthocyanin to temperature changes. Acylation resulted in faster degradation and higher reaction rate constants than their corresponding non-acylated forms. Anthocyanin changes were accompanied by an overall increase in lightness and a decrease in redness. Storage of beverage for 12 weeks at 4 °C resulted in a 25.5% reduction of anthocyanin. Results have important implications in selecting colored corn as an economical source of food colorants.
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