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Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage
Author(s) -
Türkyılmaz Meltem,
Özkan Mehmet
Publication year - 2012
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.1365-2621.2012.03098.x
Subject(s) - anthocyanin , ferulic acid , chemistry , galactoside , food science , degradation (telecommunications) , kinetics , high performance liquid chromatography , reaction rate constant , chromatography , organic chemistry , telecommunications , physics , quantum mechanics , computer science , enzyme
Summary The changes in anthocyanins (ACNs) and polymeric colour of black carrot juice concentrate (BCJC) samples were monitored during storage at −23, 5 and 20 °C for 319 days and at 30 °C for 53 days. While ACN degradation was fitted to a first‐order reaction model, polymeric colour formation was fitted to a zero‐order reaction model during the storage. Half‐life periods for ACN degradation in BCJCs were 603, 137 and 29 days at 5, 20 and 30 °C, respectively. The reaction rate constants for polymeric colour formation were 0.0207, 0.1435 and 0.5581%/days at 5, 20 and 30 °C, respectively. HPLC‐MS analyses of BCJC showed that cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid (56%) was the major ACN, followed by cyanidin‐3‐galactoside‐xyloside (19%) and cyanidin‐3‐galactoside‐xyloside‐glucoside‐sinapic acid (10%). Cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid was the most stable ACN in BCJC at storage temperatures. BCJCs should be kept at sub‐freezing temperatures to minimise ACN degradation.