Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4533
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dc.contributor.authorÖzkan, Mehmet-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorÇıtak, Bahar-
dc.contributor.authorCemeroğlu, Bekir-
dc.date.accessioned2016-04-21T13:59:45Z
dc.date.available2016-04-21T13:59:45Z
dc.date.issued2000-08-
dc.identifier.citationÖzkan, M., Yemenicioğlu, A., Çıtak, B., and Cemeroǧlu, B.(2000). Effect of hydrogen peroxide on sour cherry anthocyanins. Journal of Food Quality, 23(4), 421-428. doi:10.1111/j.1745-4557.2000.tb00568.xen_US
dc.identifier.issn0146-9428-
dc.identifier.issn1745-4557-
dc.identifier.urihttp://doi.org/10.1111/j.1745-4557.2000.tb00568.x-
dc.identifier.urihttp://hdl.handle.net/11147/4533-
dc.description.abstractDegradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111-20 h in the concentration range of 0.233-2.327 mmol.L-1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L-1 H2O2 concentrations. Between 25-55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol-1 for 5.82 and 11.63 mmol.L-1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L-1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = -0.0031x2 + 0.0218x + 0.0008, R2 = 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233-2.327 mmol.L-1. According to this equation, k of 1.12 × 10-3 h-1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L-1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages.en_US
dc.language.isoenen_US
dc.publisherHindawi Publishing Corporationen_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCherryen_US
dc.subjectAnthocyaninen_US
dc.subjectHydrogen peroxideen_US
dc.titleEffect of Hydrogen Peroxide on Sour Cherry Anthocyaninsen_US
dc.typeArticleen_US
dc.authoridTR2675-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume23en_US
dc.identifier.issue4en_US
dc.identifier.startpage421en_US
dc.identifier.endpage428en_US
dc.identifier.wosWOS:000089166800005-
dc.identifier.scopus2-s2.0-0034396938-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/j.1745-4557.2000.tb00568.x-
dc.relation.doi10.1111/j.1745-4557.2000.tb00568.xen_US
dc.coverage.doi10.1111/j.1745-4557.2000.tb00568.x-
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ2-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
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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