Advertisement

New evidence of anthocyanins reduction in fruit juices on Pt electrode, and separate investigation of their oxidized and reduced forms

  • Oksana Bocharova
Original Paper
  • 14 Downloads

Abstract

The deterioration of colour of juices containing anthocyanins when antioxidant (ascorbic acid) is added, shows that the approach to the improvement of antioxidant properties of juices containing anthocyanins should be re-evaluated. Despite the importance of the characterization of content of reduced forms of anthocyanins in a redox system, there are no data about separate investigations of oxidized and reduced forms of redox substances in fruits and fruit products. In this article, new evidence of separate determination of oxidized and reduced forms of anthocyanins in fruit juices on Pt electrode, has been demonstrated. For the first time, electrochemical parameters and mechanism of reduction conversion of oxidized anthocyanins of fruit juices on Pt electrode have been substantiated. It has been established that redox reactions of anthocyanidins of fruit juices under acidic conditions include the transition of electrons in a single reaction, followed by the disproportionation reaction. The treatment of aronia juice on Pt cathode for 20 min allowed for conversion of 44% of oxidized forms of anthocyanins into reduced forms without deterioration of organoleptic properties. The content of anthocyanins, calculated as the content of cyanidin–galactoside, was 250.3 mg per 100 mL FW of aronia juice, including 76.3 mg of reduced forms. Therefore, the electrochemical method allows for separate determination of anthocyanins in fruit juices. It can be seen that electrochemical reduction on Pt electrode is useful for improving antioxidant properties of anthocyanins in fruit juices.

Keywords

Fruit juices Anthocyanins Electrochemical reduction Content of reduced and oxidized forms 

Notes

Compliance with ethical standards

Conflict of interest

The author declare that she has no conflict of interest.

References

  1. 1.
    R. Yoruk, M. Marshall, J. Food Biochem. 27, 361–422 (2003)CrossRefGoogle Scholar
  2. 2.
    M. Boekel, V. Fogliano, N. Pellegrini, C. Stanton, G. Scholz, S. Lalljie, V. Somoza, D. Knorr, P. Jasti, G. Eisenbrand, Mol. Nutr. Food Res. 54, 1215–1247 (2010)CrossRefPubMedGoogle Scholar
  3. 3.
    S. Oancea, M. Stoia, D. Coman, Procedia Eng. 42, 489–495 (2012)CrossRefGoogle Scholar
  4. 4.
    S. Polina, A. Efremov, J. Sib. Fed. Univers. Chem. 1, 143–154 (2015)CrossRefGoogle Scholar
  5. 5.
    M. Mikulic-Petkovsek, V. Schmitzer, A. Slatnar, B. Todorovic, R. Veberic, F. Stampar, A. Ivancic, J. Agric. Food Chem. 62, 5573–5580 (2014)CrossRefPubMedGoogle Scholar
  6. 6.
    O. Bocharova, S. Reshta, V. Eshtokin, J. Food Process Preserv. 41, e13054 (2017)CrossRefGoogle Scholar
  7. 7.
    O. Bocharova, M. Bocharova, J. Food Process Preserv. 41, e13225 (2017)CrossRefGoogle Scholar
  8. 8.
    Z.N. Kishkovsky, I.M. Skurihin, Chemistry of Wine (Agropromizdat, Moscow, 1988) (in Russian)Google Scholar
  9. 9.
    V. Bagotsky, Fundamentals of Electrochemistry (Wiley, Chichester, 2005)CrossRefGoogle Scholar
  10. 10.
    J.K. Vetter, Electrochemical Kinetic (Ximiya, Moscow, 1967)Google Scholar
  11. 11.
    M.J. Allen, Organic Electrode Processes (Gosudarstvennoe naychno-technicheskoe izdatelstvo chemicheskoj literaturu, Leningrad, 1961) (in Russian)Google Scholar
  12. 12.
    P. Fedina, A. Yashin, N. Chernousova, Ximiya rastitelnogo suriya 2, 91–97 (2010) (in Russian)Google Scholar
  13. 13.
    E.I. Korotkova, O.A. Voronova, E.V. Dorozhkov, J. Solid State Electrochem. 16, 2435–2440 (2012)CrossRefGoogle Scholar
  14. 14.
    Y.G. Scorikova, Polyphenols of fruits, and Formation of the Colour of Products (Pischevaya promuslennist, Moscow, 1973) (in Russian)Google Scholar
  15. 15.
    M. Poel-Langston, R. Wrolstad, Color degradation in an ascorbic acid-anthocyanin-flavanol model system. J. Food Sci. (1981).  https://doi.org/10.1111/j.1365-2621.1981.tb03026.x CrossRefGoogle Scholar
  16. 16.
    M. Martiner, J. Whitaker, Food Sci. Technol. 6, 195–200 (1995)CrossRefGoogle Scholar
  17. 17.
    F. Shahidi, Handbook of Antioxidants for Food Preservation (Woodhead Publishing, Cambridge, 2015)Google Scholar
  18. 18.
    R. Gacche, S. Warangkar, V. Ghole, J. Enzyme Inhib. Med. Chem. 19, 175–179 (2004)CrossRefPubMedGoogle Scholar
  19. 19.
    L. El Hosry, L. Auezova, A. Sakr, E. Hajj Moussa, Int. J. Food Sci. Technol. 44, 2459–2464 (2009)CrossRefGoogle Scholar
  20. 20.
    L. Burak, The investigation of the content of anthocyanins in freshly squeezed juices from aronia, black currant, and Elderberry, growing in Belarus (2012). http://xn--e1aajfpcds8ay4h.com.ua/pages/view/893 (in Russian)
  21. 21.
    O. Bocharova, J. Solid State Electrochem. 22, 1957–1961 (2018)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Safety and ExpertiseOdessa National Academy of Food TechnologiesOdessaUkraine

Personalised recommendations