36E-91 |
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D. Campos-Gutierrez1, S. Gamarra1, R. Chirinos1, G. NORATTO2, and L. A. Cisneros-Zevallos3. (1) Instituto de Biotecnologia, Univ. Nacional Agraria-La Molina, La Molina, Lima, 12, Peru, (2) Horticultural Sciences, Texas A&M Univ., Mailstop 2133, COLLEGE STATION, TX 77843-2133, (3) Dept. of Horticultural Sciences, Texas A&M Univ., 2133 TAMU, College Station, TX 77843-2133 Ayrampo is an Andean crop from the cactaceae family. It is used for coloring foods and wool fibers and as folklore medicine. Since the market is interested in natural healthy colorants, ayrampo may be considered a source of colorants for the food industry. However there is need to study extraction methods, pigment stability and determine antioxidant health promoting properties. Our objective was to study aqueous extraction methods, characterize betacyanin (BC), total phenolics (TPH ) and antioxidant capacity (AOX), and determine their Kinetic Stability (KS) during storage. Aqueous extraction of ayrampo at pH 4.5 (sample:water, 1:3) was done at 4 and 30° C for 0, 6, 12 and 24h. Enzymatic pectinase treatments were evaluated at 0.01 and 0.1% (w/w). The extracts were stored at 4 and -18° C for a period of 30 d. The kinetic stability of BC, TPH and AOX was determined during storage and at 85o C and pH of 3, 4 and 5. Results showed that extraction yield was enhanced at 30° C and 24h. The enzymatic hydrolysis did not aid in extraction. Ayrampo samples showed a TPH content of ~1696 mg chlorogenic acid equiv./g, BC content of 220 mg/100 g and AOX of 140.5 ug Trolox-equiv./g. BC stability at 4 and -18 °C showed T1/2 values of 64 and 83 d, respectively, while AOX was stable and the TPH decreased less than 10%. BC presented a first order KS at 85° C, with K and T1/2 values at pH 3 of 21.7 x 10-3 min-1 and 31.9 min, respectively. TPH also followed a first order KS, with K and T1/2 values at pH 3 of 9.6 x 10-3 min-1 and 72.2 min, respectively. The AOX did not follow a defined kinetic pattern. Ayrampo can be considered a novel source of betacyanin natural colorants for the food industry
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |