AbstractThe bright red color of the expressed juice of the acerola changed to yellowish after pasteurization and, upon standing 2 months at room temperature, to brownish, and CO2 gas was produced, with subsequent swelling of the cans. Frozen juices stored for the same period remained red in color. A method for isolating and crystallizing the anthocyanin pigment present in the acerola juice has been described. Evidence has been presented which shows that this anthocyanin is malvin. Data presented in this paper suggest the possibility of two nonenzymatic reactions occurring in the acerola juice and the possible participation of ascorbic acid in these reactions.
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