Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. 'Criollo') infusion

被引：63

作者：

Aurelio, Dominguez-Lopez ^{[1
]}

Edgardo, Remondetto Gabriel ^{[2
]}

Navarro-Galindo, Salvador ^{[3
]}

机构：

[1] Univ Autonoma Estado Mexico, Fac Ciencias Agricolas, Estado De Mexico 50200, Mexico

[2] Div Fromages & Prod Fonct, Agropur Cooperat, Quebec City, PQ J2G 7G2, Canada

[3] Delegac Estatal SAGARPA, Campo Expt Chilpancingo, Chilpancingo, Gro, Mexico

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 02期

关键词：

anthocyanins; antioxidant properties; beverages; degradation kinetics; Hibiscus sabdariffia L; Karkade; kinetics; roselle; thermal stability; visible absorption spectroscopy;

D O I：

10.1111/j.1365-2621.2006.01439.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The degradation kinetics of anthocyanins in a Roselle infusion (Hibiscus sabdariffa L.), as assessed by visible absorption spectroscopy (absorbance at 520 nm), was verified (60-100 degrees C). The rate constants for absorbance retention were obtained from first-order reaction kinetic plots. Based on an Arrhenius-type model, the experimental data showed an energy of activation of 15.83 kcal mol(-1) (66.22 kJ mol(-1)) and a Q(10) value of 1.01. The obtained pattern allows to predict the retention of these antioxidant compounds as a function of temperature and time of thermal treatment.

引用

页码：322 / 325

页数：4

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