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| - Stability of Copigmented Anthocyanins and Ascorbic Acid in aGrape Juice Model System
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| - The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system duringnormal (25 °C) and accelerated storage (35 °C) in the presence of ascorbic acid. Rosemarypolyphenolic cofactors (0, 0.2, and 0.4% v/v) were evaluated as anthocyanin stabilizing agents.Cofactor addition resulted in concentration-dependent hyperchromic (up to 178%) and bathochromic(up to 23 nm) shifts, indicating a more intense red coloration of the models. Anthocyanin and ascorbicacid degradation followed first-order kinetics during storage. Results showed that copigmentedtreatments underwent a lower conversion of l-ascorbic acid into dehydroascorbic acid during storagewhen compared to the control, favorably impacting the vitamin retention of these models. Copigmentation did not affect anthocyanin degradation in the absence of ascorbic acid but in its presenceaided to retain a higher anthocyanin content than the control. This study indicated that the additionof anthocyanin cofactors could be used to reduce the pigment and vitamin degradation while maskingdetrimental color changes in anthocyanin containing products. Keywords: Anthocyanins; copigmentation; ascorbic acid; dehydroascorbic acid; stability
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