Classification of Food Colours
Anthocyanins react with which vitamin, resulting in the degradation of both compounds?
Anthocyanins react with which vitamin, resulting in the degradation of both compounds?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ B. Vitamin C (Ascorbic acid)
Explanation
Vitamin C (ascorbic acid) can react with anthocyanins in fruit juices and other acidic foods, accelerating the degradation of both compounds during processing and storage. This interaction results in:
- Fading of the red, purple, or blue color due to anthocyanin degradation.
- Oxidation and loss of vitamin C, reducing its nutritional value.
- Greater degradation in the presence of oxygen, heat, light, and metal ions.
This is one reason why maintaining proper storage conditions is important for anthocyanin-rich foods and beverages.
Key Concept
Ascorbic acid (Vitamin C) can accelerate the degradation of anthocyanins, leading to the loss of both pigment color and vitamin activity.
Related Sub-categories
References
- Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema's Food Chemistry (5th ed.). CRC Press.
- Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer.
- Giusti, M. M., & Wrolstad, R. E. (2001). "Anthocyanins: Characterization and Measurement with UV-Visible Spectroscopy." Current Protocols in Food Analytical Chemistry.
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