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Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems
Joint Authors
Turturică, Mihaela
Stănciuc, Nicoleta
Mureșan, Claudia
Râpeanu, Gabriela
Croitoru, Constantin
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-06-21
Country of Publication
Egypt
No. of Pages
10
Abstract EN
The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds.
The results were correlated with the antioxidant activity and intrinsic fluorescence spectra.
The results suggested significant changes, especially at higher temperature; hence, increase in the fluorescence intensity and some bathochromic and hypsochromic shifts were observed.
Anthocyanins in natural matrices presented the highest rate for degradation, followed by the anthocyanins in juices with sugars.
Values of the activation energies were 42.40 ± 6.87 kJ/mol for the degradation in water, 40.70 ± 4.25 kJ/mol for the juices with citric acid, 23.03 ± 3.53 kJ/mol for the juices containing sugars, 35.99 ± 3.60 kJ/mol for simulated juices with mixture, and 14.19 ± 2.39 kJ/mol for natural juices.
A protective effect of sugars was evidenced, whereas in natural matrices, the degradation rate constant showed lower temperature dependence.
American Psychological Association (APA)
Turturică, Mihaela& Stănciuc, Nicoleta& Mureșan, Claudia& Râpeanu, Gabriela& Croitoru, Constantin. 2018. Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185044
Modern Language Association (MLA)
Turturică, Mihaela…[et al.]. Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185044
American Medical Association (AMA)
Turturică, Mihaela& Stănciuc, Nicoleta& Mureșan, Claudia& Râpeanu, Gabriela& Croitoru, Constantin. Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185044
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185044