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2014, vol. 3, br. 2, str. 5-9
Boja i stabilnost cijanidina i cijanidin 3-O-Β-glukopiranozida
aVisoka poljoprivredno-prehrambena škola strukovnih studija, Prokuplje
bBiotehnički fakultet, Katedra za prehrambene nauke i tehnologije, Univerzitet u Ljubljani, Ljubljana, Slovenija
cUniverzitet u Nišu, Prirodno-matematički fakultet, Odsek Hemija
dUniverzitet u Nišu, Medicinski fakultet
eBiotehnički fakultet, Katedra za prehrambene nauke i tehnologije, Univerzitet u Ljubljani, Ljubljana, Slovenija + Naučni centar za hemiju i biologiju proteina (CipKeBiP), Ljubljana, Slovenija

e-adresavioletachem@gmail.com
Ključne reči: cijanidin; cijanidin 3-O-β- glukopiranozid; varijacija boje; intenzitet boje; termička stabilnost; braon indeks
Sažetak
U ovom radu ispitivana je veza između varijacije boje, intenziteta boje, termičke stabilnosti i braon indeksa (BI) aglikonskog dela cijanidina i njegove 3-glukozidne supstitucije do cijanidin 3-O-β-glukopiranozida (Cy3Glc) u vodenom rastvoru pri pH 7.0 i u uslovima povišene temperature (55.0±0.1°C), koji simuliraju ubrzano starenje hrane. Oba proučavana jedinjenja pokazuju hipsohromni pomak u vidljivom delu spektra tokom stajanja. Cijanidin pokazuje znatno veći intenzitet boje i veću termičku stabilnost u odnosu na Cy3Glc. Postepeni gubitak boje rastvora Cy3Glc praćen je povećanjem BI. Za cijanidin BI bio je 0.63 i >1, dok je za Cy3Glc BI bio 1.09 i >1 sve vreme, dajući žućkastu nijansu vodenom rastvoru Cy3Glc. Ove činjenice su važne sa tačke gledišta moguće upotrebe ovih jedinjenja kao prehrambenih boja, ukazujući na veću moć bojenja i veću stabilnost cijanidina u odnosu na Cy3Glc.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/savteh1402005R
objavljen u SCIndeksu: 11.06.2015.