HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE
Şelale Yalçınöz, Emine Erçelebi
Pages: 471-483
Published: 18 Jul 2017
Views: 1,448
Downloads: 437
Abstract: The aim of present study is to analyze physicochemical properties and to investigate thermal degradation kinetics of anthocyanins and color of Pomegranate (Punica granatum L.) concentrates (40.66 °Brix) heating at 60, 70 and 80°C. Titratable acidity, pH, total phenolic matter and total antioxidant activity of pomegranate concentrates were determined as 1.18 % (as percent citric acid), 3.02, 1190 mg GAE/L and 94 % reduction, respectively. Pomegranate concentrate has initial 1101 mg/L monomeric anthocyanin content and decrease in anthocyanin content was 47.9 %, 66.9 % and 82.5 % for heating at 60, 70, 80 °C, respectively. Anthocyanin degradation showed first-order reaction kinetics and activation energy, Ea, was calculated as 52.27 kj/mol between 60-80°C (R2=0.9973).Change in TCD* was 0.78, 0.91 and 1.01 heating at 60, 70, 80 °C, respectively and TCD* was fitted to zero-order, first-order and combined kinetics model.
Keywords: pomegranate, concentrate, anthocyanin, color, kinetics, thermal degradation
Cite this article: Şelale Yalçınöz, Emine Erçelebi. HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE. Journal of International Scientific Publications: Agriculture & Food 5, 471-483 (2017). https://www.scientific-publications.net/en/article/1001441/
© 2023 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.
Download full text
Back to the contents of the volume