Natural Food Colours
Which factor increases the stability of flavonoids during food storage?
Which factor increases the stability of flavonoids during food storage?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ C. Low temperature and reduced oxygen exposure
Explanation
Flavonoids are sensitive to oxidation. Storage conditions that reduce oxidation help preserve flavonoid content:
- Low temperature slows degradation reactions
- Reduced oxygen decreases oxidation
- Protection from light prevents photodegradation
Why Other Options Are Incorrect:
- Oxygen and light: Accelerate degradation.
- High temperature: Can destroy heat-sensitive compounds.
- Alkaline conditions: Particularly degrade anthocyanins.
Key Concept
Cool storage improves stability Oxygen causes oxidation Light accelerates pigment loss
Related Sub-categories
References
- Fennema’s Food Chemistry, 5th Edition — Damodaran & Parkin, CRC Press.
- Food Chemistry, 4th Edition — Belitz, Grosch & Schieberle, Springer.
- Principles of Food Chemistry, 4th Edition — deMan et al., Springer.
- Food: The Chemistry of Its Components, 7th Edition — T.P. Coultate.
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