Determination of furfural in the presence of sucrose and hightemperature using high-performance liquid chromatography inUrmia red grape var. Shani

Anthocyanins are natural pigments that belong to the flavonoid family and are mainly considered bythe food industry due to their coloring properties. This study aimed to evaluate the effect oftemperature sucrose on the anthocyanin stability of Urmia red grapes at pHs ۲ and ۳, and differenttime intervals and furfural measurements. The furfural content was analyzed by HPLC after ۲۰ h ofheating at ۹۰ °C. After anthocyanin extraction, the pHs ۲ and ۳ was adjusted by citrate buffer (۰.۱M).Extraction was performed at different concentrations of ۳۰ and ۶۰% sucrose at ۹۰ °C for ۶۰ h.Anthocyanin degradation index (DI) was measured based on changes in adsorption at ۵۲۰ nm.Furfural extraction was performed with ۱,۲ dichloromethane solvent. The results showed that allsamples at both pHs maintained their absorption peak at ۵۲۰ nm. The furfural content in sucrosecontaininganthocyanin samples was higher than sucrose-free samples. The results show that thebrowning process, which indicates the breakdown of anthocyanins and sugar, depends on factorssuch as the concentration and pH of sucrose.