Estabilidade de Corantes e Pigmentos de Origem Vegetal

A. L. Schiozer; L. E. S. Barata

doi:10.32712/2446-4775.2007.71

Stability of Natural Pigments and Dyes

Vol. 3 No. 02 (2007)
6-24
18/10/2013
01/06/2007
https://doi.org/10.32712/2446-4775.2007.71

A. L. Schiozer
L. E. S. Barata

Keywords

Abstract

In recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food industry. Although natural pigments in general present inferior stability compared to synthetic pigments, natural pigments are increasingly conquering larger market shares. Problems with temperature, oxygen and light are known to exhibit detrimental effects on product appearance; nevertheless, certain antioxidants and chelating agents may act as natural compound stabilizers. Only recently, studies expanded the knowledge on degradation of these compounds focusing on decomposition. Additionally, new findings on stability and stabilization of natural pigments extended their application range. The present review discusses factors related to the degradation of chlorophylls, betalains, carotenoids and anthocyanins. These are the most important groups of natural dying agents and the main conditions associated with their stability are discussed.

References

AHMED, J.; SHIVHARE, U.S.; RAGHAVAN, G.S.V. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technolog, v.218, p.525-528, 2004.
BIACS, P.A.; DAOOD, H.G. Lipoxygenase-catalysed degradation of carotenoids from tomato in the presence of antioxidant vitamins. Biochemical Society Transactions, v.28, n.6, p.839-845, 2000.
BOBBIO, P.A.; BOBBIO, F.O. Química do Processamento de Alimentos. (2. ed.). São Paulo: Livraria Varela Ltda., 1995.
BROUILLARD, R. Chemical structure of anthocyanins. In: MARKAKIS, P. (ed.) Anthocyanins as food colors. London: Academic Press, p.1-40, 1982.
BROUILLARD, R. The in vivo expression of anthocyanin color in plants. Phytochemistry, v.22, p.1311-1323, 1983.
CABRITA, L.; FOSSEN, T.; ANDERSEN, O.M. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry, v.68, p.101-107, 2000.
CHEN, B. H.; TANG, Y. C. Processing and stability of carotenoid powder from carrot pulp waste. Journal of Agricultural and Food Chemistry, v.46, p.2312-2318, 1998.
ÇINAR, I. Stability studies on the enzyme extracted sweet potato carotenoproteins. Food Chemistry, v.89, p.397-401, 2005.
COSTA, C.T.; HORTON, D.; MARGOLIS, S.A. Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. Journal of Chromatography A, v.881, p. 403-410, 2000.
CLYDESDALE, F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, v.33, n.1, p.83-101, 1993.
DAO, L.T.; TAKEOKA, G.R.; EDWARDS, R.H.; BERRIOS, J.D.J. Improved method for the stabilization of anthocyanidins. Jornal of Agricultural and Food Chemistry, v.46, p.3564-3569, 1998.
DEGENHARDT, A.; KAPP, H.; WINTERHALTER, P.; Separation and purification of anthocyanins by highspeed countercurrent chromatography and screening for antioxidant activity. Jornal of Agricultural and Food Chemistry, v.48, p.338-343, 2000.
DELGADO-VARGAS, F.; JIMÉNEZ, A.R.; PAREDES-LÓPEZ, O. Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis,Processing, and Stability. Critical Reviews in Food Science and Nutrition, v.40, n.3, p.173–289, 2000.
DOWNHAM, A.; COLLINS, P. Colouring our foods in the last and next millennium. International Journal of Food Science and Technology, v.35, n.1, p.5-22, 2000.
ECFR: Electronic Code of Federal Regulations, USA (e-CFR). Foods and Drugs, Color Additives. Title 21, Part 70.3, 2007. Disponível em http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=0d581a948f0644d117dcaebdda5eb6e2&rgn=div5&view=text&node=21:1.0.1.1.24&idno=21; acesso em 20/05/2007.
EICHHORN, S.; WINTERHALTER P. Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties. Food Research International, v.38, n.8-9, p.943-948, 2005.
FRANCIS, F.J. Analysis of Anthocyanins. In: Markakis, P. (ed). Anthocyanins as Food Colors. New York: Academic Press, p.182-205, 1982.
FRANCIS, F.J. Food colorants: anthocyanins. Reviews in Food Science and Nutrition, v.28, n.4, p.273-314, 1989.
FRANCIS, F. J. Anthocyanins and betalains: composition and applications. Cereal Foods World, v. 45, p.208-213, 2000.
FURTADO, M. Corantes: indústria de alimentos adere aos corantes naturais. Disponível em: http://www.quimica.com.br/revista/qd421/corantesl.htm; acesso em 26/08/2006.
GARCIA-VIGUERA, C.; ZAFRILLA, P.; ROMERO, F.; ABELLAN, P.; ARTES, F.; TOMAS-BARBERAN, F.A. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, v.64, p.243-247, 1999.
GIMENEZ, J.; KAJDA, P.; MARGOMENOU, L.; PIGGOTT, J.R.; ZABETAKIS, I.A. Study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams. Jornal of the Science of Food and Agriculture, v.81, p.1228-1234, 2001.
GIUSTI, M.M.; RODRIGUEZ-SAONA, L.E.; WROLSTAD, R.E. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Jornal of Agricultural and Food Chemistry, v.47, p.4631-4637, 1999.
GIUSTI, M. M.; WROLSTAD, R.E. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, v.14, p.217-225, 2003.
HARBORNE, J.B. Plant polyphenols. XI, structure of acylated anthocyanins. Phytochemistry, v.3, p.151-160, 1964.
HEATON, J.W.; LENCKI, R.W.; MARANGONI, A.G. Kinetic model for chlorophyll degradation in green tissue. Journal of Agricultural Food Chemistry, v.44, p.399-402, 1996.
HENRY, B.S. Natural Food Colors. In: Hendry, G.A.F.; Houghton, I.D. (Eds). Natural Food Colorants (2. ed.). Glasgow: Blackie Academic and Professional, p.40-79, 1996.
HERBACH, K.M.; STINTZING, F.C.; CARLE, R. Betalain Stability and Degradation - Structural and Chromatic Aspects. Journal of Food Science, v.71, n.4, p.41-50, 2006.
JACKMAN, R. L. AND SMITH, J. L. Anthocyanins and Betalains. In: Hendry, G.A.F.; Houghton, I.D. (Eds). Natural Food Colorants (2. ed.). Glasgow: Blackie Academic and Professional, p.249-250, 1996.
KADER, F.; IRMOULI, M.; ZITOUNI, N.; NICOLAS, J.; METCHE, M. Degradation of cyanidin 3-glucoside by caffeic acid o-quinone. Determination of the stoichiometry and characterization of the degradation products. Journal of Agricultural and Food Chemistry, v.47, n.11, p.4625-4630, 1999.
KOCA, N.; KARADENIZ, F.; BURDURLU, H.S. Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, v.100, p.609-615, 2006.
KLÃ„UI, H. Carotenoids and their applications. In: Counsell, J.N.; Dunastable, J.A. (Eds.). Natural Colours for Food and Other Uses. London: Applied Science, p.91-122, 1979.
KONG, J.M.; CHIA, L.S.; GOH, N.K.; CHIA, T.F.; Brouillard, R. Analysis and biological activities of anthocyanins. Phytochemistry, v.64, p.923-933, 2003.
MARTINS, R.C.; SILVA, C.L.M. Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris. L.). International Journal of Refrigeration, v.25, p.966-974, 2002.
MAZZA, G.; BROUILLARD, R. Recent developments in the stabilization of anthocyanins in food products. Food Chemistry, v.25, p.207-225, 1987.
MINISTÉRIO DA AGRICULTURA. Exportação de agronegócio brasileiro, 2006. Disponível em http://www.agricultura.gov.br/portal/page; acesso em 05/05/2007.
MOK, C.; HETTIARCHY, N.S. Heat stability of sunflower-hull anthocyanin pigment. Journal of Food Science, v.55, n.2, p.553-555, 1991.
OLSEN, J.A. Provitamin A function of carotenoids: the conversion of ÃŸ-carotene to vitamin A. Journal of Nutrition, v.119, p.105-108, 1989.
PALOMINO, O.; GÓMEZ-SERRANILLOS, M.P.; SLOWING, K.; CARRETERO, E.; VILLAR, A. Study of polyphenols in grape berries by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, v.870, n.1-2, p.449-451, 2000.
PERKINS-VEAZIE, P.; COLLINS, J.K. Flesh quality and lycopene stability of fresh-cut watermelon. Postharvest Biology and Technology, v.31, p.159-166, 2004.
PINTO, A.C. O Brasil dos Viajantes e dos Exploradores e a Química de Produtos Naturais Brasileira. Química Nova, v.18, n.6, p.608-615, 1995.
REIN, M. J.; HEINONEN, M. Stability and enhancement of berry juice color. Jornal of Agricultural and Food Chermistry, v.52, n.10, p.3106-3114, 2004.
REYNOSO, R.; GARCIA, F.A.; MORALES D.; MEJIA, E.G. Stability of Betalain Pigments from a Cactacea Fruit. Jounal of Agricultural and Food Chemistry, v.45, p.2884-2889, 1997.
RODRIGUEZ-AMAYA, D.B. Factors influencing carotenoid composition in foods. In: 4th International Symposium on Natural Colorants, 2000, San Diego. Proceedings of the 4th International Symposium on Natural Colorants. Hamden, CT: The Hereld Organization, 2000, p. 252-263.
SCHOEFS, B. Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis. Trends in Food Science & Technology, v.l3, p.361-371, 2002.
SCHWARTZ, S.J.; WOO, S.L.; VON ELBE, J.H. High performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach. Journal of Agricultural and Food Chemistry, v.29, p.533-535, 1981.
STANTON, J.L. Consumer food trends that will impact food and beverage consumption world wide. Fruit Processing, v.2, p.48-51, 1999.
STINTZING, F.C.; SCHIEBER, A.; CARLE, R. Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research and Technology, v.216, p.303-311, 2003.
STREIT, N.M.; CANTERLE, L.P.; CANTO, M.W.; Hecktheuer, L.H.H. The Chlorophylls. Ciência Rural, Santa Maria, v.35, n.3, p.748-755, 2005.
STRINGHETA, P.C. Uso e aplicação de corantes naturais. Apresentação realizada no evento sobre “Corantes artificiais e naturais em alimentos”. 19 de abril de 2007, ITAL, Campinas, CP
SU, Q.; ROWLEY, K.G.; BALAZS, N.D.H. Carotenoids: separation methods applicable to biological samples. Journal of Chromatography B, v.781, p.393-418, 2002.
TALCOTT, S.T.; BRENES, C.H.; PIRES, D.M.; DEL POZO-INSFRAN, D. Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Jornal of Agricultural and Food Chemistry, v.51, p.957-963, 2003.
TANG, Y.C.; CHEN, B.H. Pigment change of freezedried carotenoid powder during storage. Food Chemistry, v.69, p.11-17, 2000.
TERCI, D.B.L.; ROSSI, A.V. Indicadores naturais de pH: Usar papel ou solução?. Química Nova, v.25, n.4, p.684-688, 2002.
TIMBERLAKE, C.F.; BRIDLE, P. Spectral studies of anthocyanin and anthocyanidin equilibrium in aqueous solution. Nature, v.212, p.158-159, 1966.
TIMBERLAKE, C.F.; BRIDLE, P. Anthocyanins. In: Walford, J. (Ed.). Developments in Food Colours. England: Applied Science Publisher, v.1, p.115-149, 1980.
VILJANEN, K.; KIVIKARI, R.; HEINONEN, M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds. Journal of Agricultural and Food Chemistry, v.52, p.1104-1111, 2004.
VON ELBE, J.H.E.; SCHWARTZ, S.J. Colorants. In: FENNEMA,O.R. Food chemistry. (3. ed.) New York: Marcel Dekker, p.651-722, 1996.
WISSGOTT, U.; BORTLIK, K. Prospects for new natural food colorants. Trends in Food Science & Technology, v.7, p.298-302, 1996.
ZANATTA, C. F. Determinação da Composição de Carotenóides e Antocianinas de Camu-Camu (Myrciaria dubia). Campinas. Tese (Mestrado) – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 2004.

[1] AHMED, J.; SHIVHARE, U.S.; RAGHAVAN, G.S.V. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technolog, v.218, p.525-528, 2004.

[2] BIACS, P.A.; DAOOD, H.G. Lipoxygenase-catalysed degradation of carotenoids from tomato in the presence of antioxidant vitamins. Biochemical Society Transactions, v.28, n.6, p.839-845, 2000.

[3] BOBBIO, P.A.; BOBBIO, F.O. Química do Processamento de Alimentos. (2. ed.). São Paulo: Livraria Varela Ltda., 1995.

[4] BROUILLARD, R. Chemical structure of anthocyanins. In: MARKAKIS, P. (ed.) Anthocyanins as food colors. London: Academic Press, p.1-40, 1982.

[5] BROUILLARD, R. The in vivo expression of anthocyanin color in plants. Phytochemistry, v.22, p.1311-1323, 1983.

[6] CABRITA, L.; FOSSEN, T.; ANDERSEN, O.M. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry, v.68, p.101-107, 2000.

[7] CHEN, B. H.; TANG, Y. C. Processing and stability of carotenoid powder from carrot pulp waste. Journal of Agricultural and Food Chemistry, v.46, p.2312-2318, 1998.

[8] ÇINAR, I. Stability studies on the enzyme extracted sweet potato carotenoproteins. Food Chemistry, v.89, p.397-401, 2005.

[9] COSTA, C.T.; HORTON, D.; MARGOLIS, S.A. Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. Journal of Chromatography A, v.881, p. 403-410, 2000.

[10] CLYDESDALE, F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, v.33, n.1, p.83-101, 1993.

[11] DAO, L.T.; TAKEOKA, G.R.; EDWARDS, R.H.; BERRIOS, J.D.J. Improved method for the stabilization of anthocyanidins. Jornal of Agricultural and Food Chemistry, v.46, p.3564-3569, 1998.

[12] DEGENHARDT, A.; KAPP, H.; WINTERHALTER, P.; Separation and purification of anthocyanins by highspeed countercurrent chromatography and screening for antioxidant activity. Jornal of Agricultural and Food Chemistry, v.48, p.338-343, 2000.

[13] DELGADO-VARGAS, F.; JIMÉNEZ, A.R.; PAREDES-LÓPEZ, O. Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis,Processing, and Stability. Critical Reviews in Food Science and Nutrition, v.40, n.3, p.173–289, 2000.

[14] DOWNHAM, A.; COLLINS, P. Colouring our foods in the last and next millennium. International Journal of Food Science and Technology, v.35, n.1, p.5-22, 2000.

[15] ECFR: Electronic Code of Federal Regulations, USA (e-CFR). Foods and Drugs, Color Additives. Title 21, Part 70.3, 2007. Disponível em http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=0d581a948f0644d117dcaebdda5eb6e2&rgn=div5&view=text&node=21:1.0.1.1.24&idno=21; acesso em 20/05/2007.

[16] EICHHORN, S.; WINTERHALTER P. Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties. Food Research International, v.38, n.8-9, p.943-948, 2005.

[17] FRANCIS, F.J. Analysis of Anthocyanins. In: Markakis, P. (ed). Anthocyanins as Food Colors. New York: Academic Press, p.182-205, 1982.

[18] FRANCIS, F.J. Food colorants: anthocyanins. Reviews in Food Science and Nutrition, v.28, n.4, p.273-314, 1989.

[19] FRANCIS, F. J. Anthocyanins and betalains: composition and applications. Cereal Foods World, v. 45, p.208-213, 2000.

[20] FURTADO, M. Corantes: indústria de alimentos adere aos corantes naturais. Disponível em: http://www.quimica.com.br/revista/qd421/corantesl.htm; acesso em 26/08/2006.

[21] GARCIA-VIGUERA, C.; ZAFRILLA, P.; ROMERO, F.; ABELLAN, P.; ARTES, F.; TOMAS-BARBERAN, F.A. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, v.64, p.243-247, 1999.

[22] GIMENEZ, J.; KAJDA, P.; MARGOMENOU, L.; PIGGOTT, J.R.; ZABETAKIS, I.A. Study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams. Jornal of the Science of Food and Agriculture, v.81, p.1228-1234, 2001.

[23] GIUSTI, M.M.; RODRIGUEZ-SAONA, L.E.; WROLSTAD, R.E. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Jornal of Agricultural and Food Chemistry, v.47, p.4631-4637, 1999.

[24] GIUSTI, M. M.; WROLSTAD, R.E. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, v.14, p.217-225, 2003.

[25] HARBORNE, J.B. Plant polyphenols. XI, structure of acylated anthocyanins. Phytochemistry, v.3, p.151-160, 1964.

[26] HEATON, J.W.; LENCKI, R.W.; MARANGONI, A.G. Kinetic model for chlorophyll degradation in green tissue. Journal of Agricultural Food Chemistry, v.44, p.399-402, 1996.

[27] HENRY, B.S. Natural Food Colors. In: Hendry, G.A.F.; Houghton, I.D. (Eds). Natural Food Colorants (2. ed.). Glasgow: Blackie Academic and Professional, p.40-79, 1996.

[28] HERBACH, K.M.; STINTZING, F.C.; CARLE, R. Betalain Stability and Degradation - Structural and Chromatic Aspects. Journal of Food Science, v.71, n.4, p.41-50, 2006.

[29] JACKMAN, R. L. AND SMITH, J. L. Anthocyanins and Betalains. In: Hendry, G.A.F.; Houghton, I.D. (Eds). Natural Food Colorants (2. ed.). Glasgow: Blackie Academic and Professional, p.249-250, 1996.

[30] KADER, F.; IRMOULI, M.; ZITOUNI, N.; NICOLAS, J.; METCHE, M. Degradation of cyanidin 3-glucoside by caffeic acid o-quinone. Determination of the stoichiometry and characterization of the degradation products. Journal of Agricultural and Food Chemistry, v.47, n.11, p.4625-4630, 1999.

[31] KOCA, N.; KARADENIZ, F.; BURDURLU, H.S. Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, v.100, p.609-615, 2006.

[32] KLÃ„UI, H. Carotenoids and their applications. In: Counsell, J.N.; Dunastable, J.A. (Eds.). Natural Colours for Food and Other Uses. London: Applied Science, p.91-122, 1979.

[33] KONG, J.M.; CHIA, L.S.; GOH, N.K.; CHIA, T.F.; Brouillard, R. Analysis and biological activities of anthocyanins. Phytochemistry, v.64, p.923-933, 2003.

[34] MARTINS, R.C.; SILVA, C.L.M. Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris. L.). International Journal of Refrigeration, v.25, p.966-974, 2002.

[35] MAZZA, G.; BROUILLARD, R. Recent developments in the stabilization of anthocyanins in food products. Food Chemistry, v.25, p.207-225, 1987.

[36] MINISTÉRIO DA AGRICULTURA. Exportação de agronegócio brasileiro, 2006. Disponível em http://www.agricultura.gov.br/portal/page; acesso em 05/05/2007.

[37] MOK, C.; HETTIARCHY, N.S. Heat stability of sunflower-hull anthocyanin pigment. Journal of Food Science, v.55, n.2, p.553-555, 1991.

[38] OLSEN, J.A. Provitamin A function of carotenoids: the conversion of ÃŸ-carotene to vitamin A. Journal of Nutrition, v.119, p.105-108, 1989.

[39] PALOMINO, O.; GÓMEZ-SERRANILLOS, M.P.; SLOWING, K.; CARRETERO, E.; VILLAR, A. Study of polyphenols in grape berries by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, v.870, n.1-2, p.449-451, 2000.

[40] PERKINS-VEAZIE, P.; COLLINS, J.K. Flesh quality and lycopene stability of fresh-cut watermelon. Postharvest Biology and Technology, v.31, p.159-166, 2004.

[41] PINTO, A.C. O Brasil dos Viajantes e dos Exploradores e a Química de Produtos Naturais Brasileira. Química Nova, v.18, n.6, p.608-615, 1995.

[42] REIN, M. J.; HEINONEN, M. Stability and enhancement of berry juice color. Jornal of Agricultural and Food Chermistry, v.52, n.10, p.3106-3114, 2004.

[43] REYNOSO, R.; GARCIA, F.A.; MORALES D.; MEJIA, E.G. Stability of Betalain Pigments from a Cactacea Fruit. Jounal of Agricultural and Food Chemistry, v.45, p.2884-2889, 1997.

[44] RODRIGUEZ-AMAYA, D.B. Factors influencing carotenoid composition in foods. In: 4th International Symposium on Natural Colorants, 2000, San Diego. Proceedings of the 4th International Symposium on Natural Colorants. Hamden, CT: The Hereld Organization, 2000, p. 252-263.

[45] SCHOEFS, B. Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis. Trends in Food Science & Technology, v.l3, p.361-371, 2002.

[46] SCHWARTZ, S.J.; WOO, S.L.; VON ELBE, J.H. High performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach. Journal of Agricultural and Food Chemistry, v.29, p.533-535, 1981.

[47] STANTON, J.L. Consumer food trends that will impact food and beverage consumption world wide. Fruit Processing, v.2, p.48-51, 1999.

[48] STINTZING, F.C.; SCHIEBER, A.; CARLE, R. Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research and Technology, v.216, p.303-311, 2003.

[49] STREIT, N.M.; CANTERLE, L.P.; CANTO, M.W.; Hecktheuer, L.H.H. The Chlorophylls. Ciência Rural, Santa Maria, v.35, n.3, p.748-755, 2005.

[50] STRINGHETA, P.C. Uso e aplicação de corantes naturais. Apresentação realizada no evento sobre “Corantes artificiais e naturais em alimentos”. 19 de abril de 2007, ITAL, Campinas, CP

[51] SU, Q.; ROWLEY, K.G.; BALAZS, N.D.H. Carotenoids: separation methods applicable to biological samples. Journal of Chromatography B, v.781, p.393-418, 2002.

[52] TALCOTT, S.T.; BRENES, C.H.; PIRES, D.M.; DEL POZO-INSFRAN, D. Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Jornal of Agricultural and Food Chemistry, v.51, p.957-963, 2003.

[53] TANG, Y.C.; CHEN, B.H. Pigment change of freezedried carotenoid powder during storage. Food Chemistry, v.69, p.11-17, 2000.

[54] TERCI, D.B.L.; ROSSI, A.V. Indicadores naturais de pH: Usar papel ou solução?. Química Nova, v.25, n.4, p.684-688, 2002.

[55] TIMBERLAKE, C.F.; BRIDLE, P. Spectral studies of anthocyanin and anthocyanidin equilibrium in aqueous solution. Nature, v.212, p.158-159, 1966.

[56] TIMBERLAKE, C.F.; BRIDLE, P. Anthocyanins. In: Walford, J. (Ed.). Developments in Food Colours. England: Applied Science Publisher, v.1, p.115-149, 1980.

[57] VILJANEN, K.; KIVIKARI, R.; HEINONEN, M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds. Journal of Agricultural and Food Chemistry, v.52, p.1104-1111, 2004.

[58] VON ELBE, J.H.E.; SCHWARTZ, S.J. Colorants. In: FENNEMA,O.R. Food chemistry. (3. ed.) New York: Marcel Dekker, p.651-722, 1996.

[59] WISSGOTT, U.; BORTLIK, K. Prospects for new natural food colorants. Trends in Food Science & Technology, v.7, p.298-302, 1996.

[60] ZANATTA, C. F. Determinação da Composição de Carotenóides e Antocianinas de Camu-Camu (Myrciaria dubia). Campinas. Tese (Mestrado) – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 2004.

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