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

Abstract

Danışman G., Arslan E., Toklucu A.K. (2015): Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating. Czech J. Food Sci., 33: 103-108.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.

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“…Anthocyanin and zein contents increased significantly when the temperature was increased from 30 to 70 ∘ C. A possible explanation for this effect may be that high temperature wileyonlinelibrary.com/jsfa enhanced both the permeation and the solubilization processes, thus improving extraction efficiency. 30 These results are similar to those reported in other studies evaluating the optimal UAE conditions for recovering anthocyanins and proteins from purple sweet potatoes 26,31 and blackberries. 24 Therefore, 50-70 ∘ C was chosen as the extraction temperature for subsequent optimization.…”

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