Degradation kinetics of anthocyanins in blood orange juice and concentrate

Kirca A., CEMEROGLU B.

FOOD CHEMISTRY, vol.81, no.4, pp.583-587, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 81 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1016/s0308-8146(02)00500-9
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.583-587
  • Keywords: anthocyanins, degradation kinetics, blood orange juice, concentrate, STABILIZATION, STORAGE
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

Thermal and storage stabilities of anthocyanins in blood orange juice and concentrate were studied over the temperature range 70-90 degreesC and 5-37 degreesC. Analysis of kinetic data suggested a first-order reaction for the degradation of blood orange anthocyanins with the half-lives of 6.3 to 1.5, 3.4 to 0.7 and 2.0 to 0.4 It for 11.2, 45 and 69degreesBrix samples between 70 and 90 degreesC respectively. At 5, 20 and 37 degreesC, the half-lives were between 55.7 and 2.1, and 115.7 and 3.1 days for 45 and 69 degreesBrix samples, respectively. Activation energies for solid content of 11.2-69 degreesBrix ranged from 73.2 to 89.5 kJ mol(-1). (C) 2002 Elsevier Science Ltd. All rights reserved.