Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating

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dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.contributor.authorDanisman, Gulsan
dc.contributor.authorArslan, Esra
dc.contributor.authorToklucu, Aysegul Kirca
dc.date.accessioned2025-01-27T20:14:19Z
dc.date.available2025-01-27T20:14:19Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.doi10.17221/446/2014-CJFS
dc.identifier.endpage108
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84926475004
dc.identifier.scopusqualityQ3
dc.identifier.startpage103
dc.identifier.urihttps://doi.org/10.17221/446/2014-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21044
dc.identifier.volume33
dc.identifier.wosWOS:000352167600002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCzech Academy Agricultural Sciences
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectred grape
dc.subjectmonomeric anthocyanins
dc.subjectthermal processing
dc.subjectreaction kinetics
dc.subjectantioxidant activity
dc.titleKinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating
dc.typeArticle

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