Estabilidad de antocianinas en jugos pasteurizados de mora (Rubus glaucus Benth)

stability of anthocyanins in pasteurized juice of blackberry (rubus glaucus benth). in this research the chemical stability of total anthocyanins in three pasteurized juices elaborated from 12% of blackberry(rubus glaucus benth) pulp, and addition of ascorbic acid (formulation a: 0.1%, formulation b: 0.05% and formulation c: 0.01%), was evaluated by means of absorption visible spectra (400-580 nm). physicol-chemical characterization ( acidity, soluble solids content in obrix, ph), and count of mesophilic microorganism, fungi, yeasts, fecal coliforms (pmn/ml) and escherichia coli, were evaluated. sensorial parameters (color, smell, flavor) were investigated by means of un-trained panel using a hedonic scale (fridman, p< 0.05). the study was performed during storage for 9 days. the total anthocyanins were reported as pelargonidin-3-glycoside g/l, and no significant differences were founded among the evaluated in each formulation during storage (p>0.05). bactocromic effect due to oxidation as not observed. acidity (6.0 - 7.2 ml naoh 0.079 n), soluble solids content (9.0 - 9.8 obrix) and ph (3.4) did not show significant differences (p>0.05). the microbiological evaluation showed minimum values for pastereurized products (fungi cfu/ml < 10, yeast cfu/ml < 10, fecal coliforms cfu/ml < 10 and mesophilic microorganism cfu /ml between 120-140 on first day in storage). sensorial analysis did not show significant differences (fridman, p > 0.05).