Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4648
Title: Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide
Authors: Özkan, Mehmet
Yemenicioğlu, Ahmet
Asefi, N.
Cemeroglu, Bekir
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Anthocyanins
Degradation
Fruit juices
Hydrogen peroxide
Kinetics
Issue Date: Mar-2002
Publisher: John Wiley and Sons Inc.
Source: Özkan, M., Yemenicioğlu, A., Asefi, N., and Cemeroǧlu, B. (2002). Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide. Journal of Food Science, 67(2), 525-529. doi:10.1111/j.1365-2621.2002.tb10631.x
Abstract: Degradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol-1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.
URI: http://doi.org/10.1111/j.1365-2621.2002.tb10631.x
http://hdl.handle.net/11147/4648
ISSN: 0022-1147
0022-1147
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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