Czech J. Food Sci., 2015, 33(2):103-108 | DOI: 10.17221/446/2014-CJFS

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heatingFood Chemistry

Gülşan DANIŞMAN, Esra ARSLAN, Ayşegül Kirca TOKLUCU
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

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°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.

Keywords: red grape, monomeric anthocyanins, thermal processing, reaction kinetics; antioxidant activity

Published: April 30, 2015  Show citation

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DANIŞMAN G, ARSLAN E, TOKLUCU AK. Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating. Czech J. Food Sci. 2015;33(2):103-108. doi: 10.17221/446/2014-CJFS.
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