Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating
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Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Czech Academy Agricultural Sciences
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
red grape, monomeric anthocyanins, thermal processing, reaction kinetics, antioxidant activity
Kaynak
Czech Journal of Food Sciences
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
33
Sayı
2
