Danisman, GulsanArslan, EsraToklucu, Aysegul Kirca2025-01-272025-01-2720151212-18001805-9317https://doi.org/10.17221/446/2014-CJFShttps://hdl.handle.net/20.500.12428/21044The 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.eninfo:eu-repo/semantics/openAccessred grapemonomeric anthocyaninsthermal processingreaction kineticsantioxidant activityArticle33210310810.17221/446/2014-CJFSQ3WOS:0003521676000022-s2.0-84926475004Q3