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Agriculture & Food, Volume 5, 2017

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: 433
Downloads: 206
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
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