Stability of black carrot anthocyanins in various fruit juices and nectars

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dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.authoridOZKAN, MEHMET/0000-0001-5565-1458
dc.contributor.authorKirca, A
dc.contributor.authorÖzkan, M
dc.contributor.authorCemeroglu, B
dc.date.accessioned2025-01-27T20:14:34Z
dc.date.available2025-01-27T20:14:34Z
dc.date.issued2006
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFruit juices (apple, grape, orange, grapefruit, tangerine and lemon) and nectars (apricot, peach and pineapple) were coloured with black carrot juice concentrate and stability of black carrot anthocyanins in these matrices was studied during heating at 70-90 degrees C and storage at 4-37 degrees C. Anthocyanin degradation, in all coloured juices and nectars, followed first-order reaction kinetics. During heating, black carrot anthocyanins in apple and grape juices showed higher stability than those in citrus juices at 70 and 80 degrees C. High stability was also obtained for the anthocyanins in peach and apricot nectars at these temperatures. Black carrot anthocyanins were the least stable in orange juice during both heating and storage. During storage, degradation of anthocyanins was very fast at 37 degrees C, especially in pineapple nectar. Refrigerated storage (4 degrees C) markedly increased the stability in all samples. Activation energies for the degradation of black carrot anthocyanins in coloured juices and nectars ranged from 42.1 to 75.8 kJ mol(-1) at 70-90 degrees C and 65.9-94.7 kJ mol(-1) at 4-37 degrees C. (c) 2005 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2005.05.036
dc.identifier.endpage605
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue4
dc.identifier.scopus2-s2.0-31844449486
dc.identifier.scopusqualityQ1
dc.identifier.startpage598
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2005.05.036
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21137
dc.identifier.volume97
dc.identifier.wosWOS:000236365300005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectanthocyanins
dc.subjectstability
dc.subjectblack carrot
dc.subjectfruit juices
dc.subjectnectars
dc.titleStability of black carrot anthocyanins in various fruit juices and nectars
dc.typeArticle

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