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

DANISMAN G., ARSLAN E., Toklucu A.

CZECH JOURNAL OF FOOD SCIENCES, vol.33, no.2, pp.103-108, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.17221/446/2014-cjfs
  • Journal Name: CZECH JOURNAL OF FOOD SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.103-108
  • Keywords: red grape, monomeric anthocyanins, thermal processing, reaction kinetics, antioxidant activity, ANTIOXIDANT ACTIVITY, STORAGE
  • Çanakkale Onsekiz Mart University Affiliated: Yes

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 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.