Photochemial Degradation of Betanine and Selected Anthocyanins

Publisher Website
Google Scholar
Abstract
The effect of fluorescent light on the degradation rates of betanine and the major cranberry anthocyanins was determined in model systems. Degradation rates were measured in the presence of oxygen in a temperature range 25–55°C. Retained pigment was separated and quantified by high performance liquid chromatography. Light had a minimal effect at 55°C because of considerable thermal destruction. However, at 40°C for anthocyanins and 25°C for betanine, light was responsible for most of the degradation occurring. Light increased rates of anthocyanin degradation more than those of betanine. Molecular oxygen was necessary for light to have a significant effect.