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    Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating
    (Czech Academy Agricultural Sciences, 2015) Danisman, Gulsan; Arslan, Esra; Toklucu, Aysegul Kirca
    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 degrees 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.