Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 82, Issue 2, Pages 217-221Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.1024
Keywords
pomegranate; juice; anthocyanins; colour; ascorbic acid; HPLC
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Our recent work shows that in pomegranate juice the destructive effect of ascorbic acid on anthocyanins is not well correlated with changes in the observed colour. However, the addition of vitamin C to this juice has no additional benefit, since ascorbic acid degradation is very rapid and a slightly orange hue results, after a period of storage, in those juices to which ascorbic acid was added. Data are also included on the influence of storage temperature on juice colour stability, indicating that this parameter is more specific for colour alteration and anthocyanin degradation. (C) 2001 Society of Chemical Industry.
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