DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE

CEMEROGLU B., VELIOGLU S., ISIK S.

JOURNAL OF FOOD SCIENCE, cilt.59, sa.6, ss.1216-1218, 1994 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 6
  • Basım Tarihi: 1994
  • Doi Numarası: 10.1111/j.1365-2621.1994.tb14680.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1216-1218
  • Anahtar Kelimeler: DEGRADATION, KINETICS, ANTHOCYANIN, SOUR CHERRY, STABILIZATION, APPLE
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (-18 to 37)degrees C and 50 to 80 degrees C. Anthocyanin degradation could be modeled as a first-order rate reaction, with rates of 33.97 X 10(-3).hr(-1) (15 degrees Brix), 59.19 X 10(-3).hr(-1) (45 degrees Brix) and 97.14 X 10(-3).hr(-1) (71 degrees Brix) at 80 degrees C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15-71 degrees Brix ranged from 16.37-19.14 kcal.mole(-1) with an average of 17.45 kcal.mole(-1).