Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/1969
Title: Degradation of various fruit juice anthocyanins by hydrogen peroxide
Authors: Özkan, Mehmet
Yemenicioğlu, Ahmet
Cemeroglu, Bekir
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Alcohols
Concentration (process)
Degradation kinetics
Fruit juices
Anthocyanins
Issue Date: Oct-2005
Publisher: Elsevier Ltd.
Source: Özkan, M. Yemenicioğlu, A., and Cemeroǧlu, B. (2005). Degradation of various fruit juice anthocyanins by hydrogen peroxide. Food Research International, 38(8-9), 1015-1021. doi:10.1016/j.foodres.2005.03.013
Abstract: Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O 2) concentrations (9.31-27.92 mmol l-1) at 10-30°C and in only sour cherry nectar at low H2O2 concentrations (0.23-2.33 mmol l-1) at 20°C. Degradation of anthocyanins followed the first-order reaction kinetics. Sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Degradation of anthocyanins was also studied in sour cherry nectar and pomegranate juice in the presence of ascorbic acid at 60 and 80 mg l-1 concentrations at 20°C. At 80 mg level, ascorbic acid significantly accelerated the degradation of anthocyanins in sour cherry nectar at 4.65, 6.98 and 9.31 mmol l-1 H2O2 concentrations. In contrast, ascorbic acid at both 60 and 80 mg levels protected the anthocyanins from degradation by H2O2 in pomegranate juice.
URI: http://doi.org/10.1016/j.foodres.2005.03.013
http://hdl.handle.net/11147/1969
ISSN: 0963-9969
0963-9969
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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