ANTHOCYANIS IN GRAPE JUICE: COMPOSITION AND STABILITY

Abstract

In this review the anthocyanins composition and stability of grape juice were studied.
Related aspects of several stages influence of processing in the degradation of
anthocyanins were approached. A briefing about quantitative and qualitative analysis
methods of anthocyanins also was presented. Besides the initial composition of raw
material, the composition of anthocyanins in grape juice is influenced by several
factors like pH, temperature and presence of light and oxygen during the processing.
More studies to evaluate and increase the stability of anthocyanins are still necessary
looking for a better application of these compounds in processed foods.