Degradation kinetics of Anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide

Degradations were studied at different hydrogen peroxide (H2O2) concentrations (9.31 to 27.92 mmol. L-1) over a range of 10degrees to 30degreesC. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t(1/2) values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective E-a values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol(-1); and Q(10) values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.