Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

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dc.authoridOZKAN, MEHMET/0000-0001-5565-1458
dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.contributor.authorKirca, Aysegul
dc.contributor.authorOzkan, Mehmet
dc.contributor.authorCemeroglu, Bekir
dc.date.accessioned2025-01-27T20:24:33Z
dc.date.available2025-01-27T20:24:33Z
dc.date.issued2007
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractAnthocyanin stability of black carrots was studied at various solid contents (11, 30, 45 and 64 degrees Brix) and pHs (4.3 and 6.0) during both heating, at 70-90 degrees C, and storage at 4-37 degrees C. Monomeric anthocyanin degradation fitted a first-order reaction model. Degradation of monomeric anthocyanins increased with increasing solid content during heating, while it decreased during storage. For example, at pH 4.3, half-life periods for anthocyanins at 30, 45 and 64 degrees Brix were, respectively, 8.4, 6.9 and 5.2 h during heating at 80 degrees C and 18.7, 30.8 and 35.9 weeks during storage at 20 degrees C. At 30-64 degrees Brix, increasing pH from 4.3 to 6.0 enhanced the degradation of anthocyanins during heating. The effect of pH on thermal stability of anthocyanins was also studied at six different pHs (2.5-7.0) in citrate-phosphate buffer solutions and significant decrease in anthocyanin stability was observed at pHs above 5.0. Higher activation energies (E-a) were obtained during heating than during storage with increasing solid contents. At 30-64 degrees Brix, E-a values ranged from 68.8 to 95.10 mol(-1) during heating and from 62.1 to 86.2 kJ mol(-1) during storage. Q(10) values at 20-37 degrees C were as high as 3.1 at 45 degrees Brix and 3.6 at 64 degrees Brix. (c) 2006 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2006.01.019
dc.identifier.endpage218
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue1
dc.identifier.scopus2-s2.0-33747036428
dc.identifier.scopusqualityQ1
dc.identifier.startpage212
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.01.019
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22268
dc.identifier.volume101
dc.identifier.wosWOS:000242139900030
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectblack carrot
dc.subjectanthocyanin
dc.subjectstability
dc.titleEffects of temperature, solid content and pH on the stability of black carrot anthocyanins
dc.typeArticle

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