We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste.
- Authors
Zorić, Zoran; Dragović-Uzelac, Verica; Pedisić, Sandra; Kurtanjek, Želimir; Garofulić, Ivona Elez
- Abstract
The effect of heating temperature (80-120 °C) and processing time (5-50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyani-din-3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2-10-2 to 8.5-10-2 min-1, of p-coumaric acid from 1.12-10-2 to 2.5-10-2 min-1 and of querce-tin-3-glucoside from 1.5-10 to 2.6-10-2 min-1. The obtained results demonstrate that at 80 °C the half-life of anthocyanins ranges from 32.10 min for cyanidin-3-glucosylrutinoside to 45.69 min for cyanidin-3-rutinoside, and of other phenolic compounds from 43.39 for neochlorogenic acid to 66.99 min for chlorogenic acid. The results show that the heating temperature and duration affect the anthocyanins considerably more than the other phenols in terms of degradation.
- Subjects
ANTHOCYANINS; PHENOLIC acids; FLAVONOL glycosides; HEAT treatment; FREEZE-drying; SOUR cherry
- Publication
Food Technology & Biotechnology, 2014, Vol 52, Issue 1, p101
- ISSN
1330-9862
- Publication type
Article