Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Gülşan Danişman, Esra Arslan and Ayşegül Kirca Toklucu
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Gülşan Danişman: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
Esra Arslan: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
Ayşegül Kirca Toklucu: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

Czech Journal of Food Sciences, 2015, vol. 33, issue 2, 103-108

Abstract: The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70-90°C. Anthocyanin degradation fitted to a first order reaction model, while the formation of % PC followed zero order reaction kinetics. High correlations (r = 0.989-0.997) were found between anthocyanin degradation and % PC formation during heating. The activation energies for the degradation of anthocyanins and formation of % PC were 64.89 and 50.42 kJ/mol, respectively. Trolox equivalents antioxidant capacity (TEAC) values of grape juice slightly changed during heating.

Keywords: red grape; monomeric anthocyanins; thermal processing; reaction kinetics; antioxidant activity (search for similar items in EconPapers)
Date: 2015
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:446-2014-cjfs

DOI: 10.17221/446/2014-CJFS

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