EFFECT OF SUCROSE ON THE ANTHOCYANIN OF SOUR CHERRY AND FURFURAL FORMATION DURING HIGH TEMPERATURE HEATING

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BAGHAEE AMAND M.; HEIDARI R.; JAMEI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Plant Research Year:2013 | Volume:26 | Issue:2 Page(s): 168-175

Download Full-Text

Persian Verion

View:

1,428

Download:

Cites:

Information Journal Paper

Title

EFFECT OF SUCROSE ON THE ANTHOCYANIN OF SOUR CHERRY AND FURFURAL FORMATION DURING HIGH TEMPERATURE HEATING

Author(s)

BAGHAEE AMAND M. | HEIDARI R. | JAMEI R. | Issue Writer Certificate

Keywords

ANTHOCYANINQ2

SUCROSEQ2

PRUNUSCERASUS L.Q2

FURFURALQ2

Abstract

In this study the effect of different concentrations of SUCROSE was examined on the ANTHOCYANINs stability that was extracted from sour cherry (Prunuscerasus L.) at low pH (2,3) under high temperature (90oC) and during time. Degradation index of ANTHOCYANIN (DI) was evaluated according to absorbance at 520 nm. According to the results, samples with SUCROSE havehighest content of degradation of ANTHOCYANINs at 90oC, which indicated browning occurred during this period. FURFURAL measurement an indication of ANTHOCYANIN degradation, were higher after 20 hr heating in the samples with ANTHOCYANIN + SUCROSE than samples with and without SUCROSE. Results indicated that browning is depends on the pH and SUCROSE concentration.

Cites

DETERMINATION OF 5-HYDROXYMETHYLFURFURAL IN FREQUENTLY CONSUMED DRIED FRUITS IN IRAN

References

No record.

Cite

APA: Copy

BAGHAEE AMAND, M., HEIDARI, R., & JAMEI, R.. (2013). EFFECT OF SUCROSE ON THE ANTHOCYANIN OF SOUR CHERRY AND FURFURAL FORMATION DURING HIGH TEMPERATURE HEATING. JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY), 26(2), 168-175. SID. https://sid.ir/paper/248805/en

Vancouver: Copy

BAGHAEE AMAND M., HEIDARI R., JAMEI R.. EFFECT OF SUCROSE ON THE ANTHOCYANIN OF SOUR CHERRY AND FURFURAL FORMATION DURING HIGH TEMPERATURE HEATING. JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY)[Internet]. 2013;26(2):168-175. Available from: https://sid.ir/paper/248805/en

IEEE: Copy

M. BAGHAEE AMAND, R. HEIDARI, and R. JAMEI, “EFFECT OF SUCROSE ON THE ANTHOCYANIN OF SOUR CHERRY AND FURFURAL FORMATION DURING HIGH TEMPERATURE HEATING,” JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY), vol. 26, no. 2, pp. 168–175, 2013, [Online]. Available: https://sid.ir/paper/248805/en

Related Journal Papers