Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

Use of chlrophyll fluorescence sorting to improve soybean seed quality

The occurrence of green seeded soybeans [Glycine max (L.) Merrill] is a problem closely related to unfavorable climatic conditions, mainly drought, that occurs during the final stages of seed maturation. This problem causes serious losses to soybean seed quality in Brazil. In these seeds, chlorophyll is not properly degraded during maturation, drastically reducing seed quality. Using the chlorophyll fluorescence technique, it is possible to remove green seeds from the seed lot, improving seed quality in several species in which the occurrence of green seeds is also a problem. The objective of this research was to study the use of the chlorophyll fluorescence technique in sorting green seeds from soybean seed samples and its effects on quality. Five seed samples of soybean, cultivar TMG 113 RR, with 0%, 5%, 10%, 15%, and 20% of green seeds were used in this study. Seeds from each sample were sorted into two fractions based on the chlorophyll fluorescence signals and then compared to the control (non-sorted seeds). The sorting process showed great differences between the low and high chlorophyll fluorescence fractions. It was concluded that: green seeds of soybeans present high chlorophyll fluorescence and that this characteristic affects the quality of the seeds; it is possible to improve the quality of soybean seed by removing green seeds using the chlorophyll fluorescence sorting technique.