Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Cissé, Mady; Vaillant, Fabrice; Acosta, Oscar; Dhuique-Mayer, Claudie; Dornier, Manuel

doi:10.1021/jf900836b

Cited by 152 publications

(145 citation statements)

References 40 publications

(61 reference statements)

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“…Therefore, parameters (especially temperature and time) should be optimized during thermal processes, such as drying (Sabarez and Henry, 2014). Some studies have indicated a considerable reduction in the anthocyanin content of some fruits occurs during different heating processes (Cisse et al, 2009;Bener et al, 2013;Ozturk et al, 2014).…”

Section: Thermal Degradation Kinetics Of Grapes Anthocyaninmentioning

confidence: 99%

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Karasu

Başlar²,

Karaman³

et al. 2016

Turk J Agric For

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IntroductionSince grape and its wastes are rich in nutritional compounds, such as glucose, fructose, several types of phenolics, and organic acids, they have been consumed in most parts of the world for many years. Turkey is one of the leading counties in the world in terms of grape production, with an estimated production of 3,650,000 Mt of grapes, including wine, table, and raisin varieties. In Turkey, grapes have been used for products such as wine, vinegar, grape juices, pekmez (traditional Turkish syrup), and raisins (Yemis et al., 2008). Phenolics are one of the most abundant constituents affecting grape quality (Baiano and Terracone, 2011). A grape cultivar's phenolic compound profile varies according to several factors, such as ripening, climate, region, and soil type. Distribution of phenolics in grapes also differs according to skin, pulp, and seeds. The skin of red grapes is rich in anthocyanin, the pulp shows high amounts of hydroxycinnamic acids, and flavonols are mainly located in the seeds. Generally, the amount of phenolics in seeds is higher than in the skin and pulp (Yılmaz and Toledo, 2004).Color is the main factor that determines consumer preferences. Anthocyanins are a group of phenolic compounds that are responsible for the red color of vegetables and fruits. Anthocyanins have a potential use as a natural colorant in food industry due to their bright red color and water solubility; additionally, they have been known to have beneficial effects on coronary heart disease and to reduce levels of serum triglyceride (Morais et al., 2002). However, anthocyanin pigments are affected by several factors, such as temperature, light, pH, metal ions, and oxygen. Heat treatment is considered the most important factor affecting anthocyanin stability (Wang and Xu, 2007). Grape and grape wastes, namely grape skin extract and grape color extract, are rich in anthocyanin content and are a good source of anthocyanin. However, grapes are subjected to heat treatment during some processes, such as jam and juice production, pasteurization, and drying. Therefore, thermal stability of anthocyanin should be taken into account during grape processing in order to estimate the final product's color retention. Another important parameter affecting grape quality and customer acceptance is the aroma characteristics of

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Section: Thermal Degradation Kinetics Of Grapes Anthocyaninmentioning

confidence: 99%

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Karasu

Başlar²,

Karaman³

et al. 2016

Turk J Agric For

View full text Add to dashboard Cite

show abstract

“…It has been found that increasing the temperature for extraction, up to 80 °C, increases the yields of total phenols in soy extracts using soy powder with an average particle size of 0.459 mm (Jokić et al, 2010). However, the use of temperatures higher than 70 °C for prolonged periods may cause significant degradation of anthocyanins (Cissé, Vaillant, Acosta, Dhuique-Mayer, & Dornier, 2009;Gartaula & Karki, 2010).…”

Section: Introductionmentioning

confidence: 99%

Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics

Cid-Ortega¹,

Guerrero-Beltrán²

2014

JFR

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The effect of average particle size (APS), type of solvent, and extraction times (ET) on the physicochemical (moisture, pH, total soluble solids (TSS), titratable acidity, color, water activity (a w ), density), and phytochemical (total anthocyanins and phenols content)propertiesin Hibiscus sabdariffa (Roselle) calyces was analyzed. The phytochemical properties evaluation was performed using a factorial design 2×3×3: two APS (median diameters, d 50 , of 0.55 ± 0.016 (fine powder) and 0.97 ± 0.034 (ground powder) mm), three solvents (water, 2% citric acid, and 50% ethanol) and three ET (30, 45, and 60 min). All extractions were performed at 50 °C. The APS was determined by sieve analysis using Tyler sieves of different number of mesh. Regarding physicochemical properties, no significant differences (p > 0.05) were observed in moisture content, pH, and titratable acidity; however, the 0.55 mm fine powder (FP) of Hibiscus calyces had lower a w (0.37±0.01) and higher TSS (5.53±0.05%) than the 0.97 mm ground powder (GP). The extracts obtained fromGP showed a deeper red color than those of FP. The best combination of independent variables, in order to obtain the highest concentration of anthocyanins (451.4±28.1 mg/100 g d.s.) and total phenols (2016.2 ± 159.8 mg/100 g d.s.) were APS of 0.55 mm, 50% ethanol, and ETof 30 min.

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“…Cisse et al (2009) explained that anthocyanins of Rubus adenotrichus are less sensitive to heat when compared to anthocyanins from other fruits and other varieties of blackberry. Hager et al (2008) reported a decrease in the scavenging activity against peroxyl radicals and superoxide radicals (ORAC and PCL) after thermally processed blackberry products, but not after storage time.…”

Section: Introductionmentioning

confidence: 99%

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

Azofeifa¹,

Quesada²,

Pérez³

2011

Rev. bras. farmacogn.

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Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anticarcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ) and a microfiltrated blackberry juice (MJ). Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

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Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Cited by 152 publications

References 40 publications

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

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