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

Author

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  • Gülşan DANIŞMAN

    (Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey)

  • Esra ARSLAN

    (Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey)

  • Ayşegül Kirca TOKLUCU

    (Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey)

Abstract

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.

Suggested Citation

  • Gülşan DANIŞMAN & Esra ARSLAN & Ayşegül Kirca TOKLUCU, 2015. "Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 103-108.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:446-2014-cjfs
    DOI: 10.17221/446/2014-CJFS
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    Cited by:

    1. Sy-Yu Shiau & Yuhan Wang & Yanli Yu & Songling Cai & Qian Liu, 2024. "Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(4), pages 284-294.

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