DEGRADATION KINETIC OF TRANS-RESVERATROL IN SEEDLESS SULTANA AND ÇALKARASI GRAPES DURING TRAY DRYING
Aslı Dönmez, Çetin Kadakal, Tolga Kağan Tepe
Pages: 147-155
Published: 17 Jul 2017
Views: 394
Downloads: 89
Abstract: In this study, pH, brix, total acidity and trans-resveratrol properties of two different grapes (seedless Sultana and Çalkarası), dried at various temperatures and periods (solar and tray dryer), were investigated. The content of trans-resveratrol was detected by using high performance liquid chromatographic (HPLC) method. During tray drying, degradation of trans-resveratrol in seedless Sultana and Çalkarası grape varieties was fitted to a first- order reaction kinetic model. Arrhenius relationship was used in order to describe the temperature dependence of reaction. Activation energies for trans-resveratrol in seedless Sultana and Çalkarası grape varieties between 50 to 65 °C were found to be 4.97 and 1.63 kcal/mol, respectively. In addition, other kinetic parameters such as reaction rate constant (k), quotient indicator (Q10) and half-life (t1/2) values were also determined.
Keywords: drying, grape, hplc, trans-resveratrol
© 2018 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
