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

Basit Öğe Kaydı
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

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu