Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating
dc.authorid | Kirca Toklucu, Aysegul/0000-0001-9293-9063 | |
dc.contributor.author | Danisman, Gulsan | |
dc.contributor.author | Arslan, Esra | |
dc.contributor.author | Toklucu, Aysegul Kirca | |
dc.date.accessioned | 2025-01-27T20:14:19Z | |
dc.date.available | 2025-01-27T20:14:19Z | |
dc.date.issued | 2015 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.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 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. | |
dc.identifier.doi | 10.17221/446/2014-CJFS | |
dc.identifier.endpage | 108 | |
dc.identifier.issn | 1212-1800 | |
dc.identifier.issn | 1805-9317 | |
dc.identifier.issue | 2 | |
dc.identifier.scopus | 2-s2.0-84926475004 | |
dc.identifier.scopusquality | Q3 | |
dc.identifier.startpage | 103 | |
dc.identifier.uri | https://doi.org/10.17221/446/2014-CJFS | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/21044 | |
dc.identifier.volume | 33 | |
dc.identifier.wos | WOS:000352167600002 | |
dc.identifier.wosquality | Q3 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.language.iso | en | |
dc.publisher | Czech Academy Agricultural Sciences | |
dc.relation.ispartof | Czech Journal of Food Sciences | |
dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.snmz | KA_WoS_20250125 | |
dc.subject | red grape | |
dc.subject | monomeric anthocyanins | |
dc.subject | thermal processing | |
dc.subject | reaction kinetics | |
dc.subject | antioxidant activity | |
dc.title | Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating | |
dc.type | Article |