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

被引：40

作者：

Danisman, Gulsan ^{[1
]}

Arslan, Esra ^{[1
]}

Toklucu, Aysegul Kirca ^{[1
]}

机构：

[1] Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Canakkale, Turkey

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2015年 / 33卷 / 02期

关键词：

red grape; monomeric anthocyanins; thermal processing; reaction kinetics; antioxidant activity; ANTIOXIDANT ACTIVITY; STORAGE;

D O I：

10.17221/446/2014-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 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.

引用

页码：103 / 108

页数：6

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