Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

Abstract

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life () of anthocyanins, while the Kántorjánosi 3 juice had higher values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Effects of fruit juice concentrate production on individual anthocyanin species in elderberry

“…This slight increase may be due to the liberation of pigment components from the shells of berries by wall and membrane disruption. On the contrary, heating–cooling (step 3) seems to cause some slight but not statistically significant pigment loss, which is in accordance with literature as several studies reported sensitivity of anthocyanins during thermal treatment (Kirca et al ., ; Castaneda‐Ovando et al ., ; Patras et al ., ; Turfan et al ., ; Ioannou et al ., ; Szalóki‐Dorkó et al ., ). Interestingly, no significant changes were observed in average TA content as a result of first enzymatic treatment (step 4) where the primary pectin breakdown was performed and similarly after the following mash pressing (step 5); however, a slightly increasing trend resulted by steps 4 and 5 can be seen in the case of Samocco.…”

Influence of baking on anthocyanin content in coloured-grain wheat bread

“…This is also reflected in the results of our study, where the stability of peonidin > cyanidin > petunidin > delphinidin decreases with an increasing number of substituents. Therefore, the inter-genotype differences in anthocyanins are supposed to be a significant factor in their thermal degradation (Szalóki-Dorkó et al 2015).…”

Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

“…Szalóki-Dorkó [24] suggested also a decrease of the anthocyanin content ofÉrdi bőtermő juices, from 812 to 501 mg/L at 90°C after 240 min of heating. Degradation was lower at 80°C, and the treatment for 4 h at this temperature resulted in 29% loss of total anthocyanin content compared to the original levels found in fresh juice.…”