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Original article: Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel ( Garcinia mangostana L.)
Author(s) -
Chisté Renan C.,
Lopes Alessandra S.,
De Faria Lênio J. G.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02351.x
Subject(s) - anthocyanin , garcinia mangostana , chemistry , incandescent light bulb , kinetics , fluorescence , activation energy , ultraviolet light , nuclear chemistry , photochemistry , food science , organic chemistry , optics , medicine , physics , quantum mechanics , traditional medicine
Summary The stability and half‐life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 °C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first‐order reaction model, and the exposition under fluorescent light resulted in a higher half‐life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 °C the highest half‐life time (4006 h) was found, followed by 28 °C (370 h), 40 °C (125 h) and 50 °C (93 h). The activation energy was 14.7 Kcal.mol −1 , and Q 10 values showed that at 5 °C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.