engleski

Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Total phenol (TP) and total anthocyanin (TA) contents as well as 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4 and 22C) for 10 days. Severe loss in the TP and TA contents and a substantial loss in the AA were observed in blackcurrant nectars stored at both temperatures. The thermal degradation of TP, TA and AA followed first-order reaction kinetics. The kinetic constants of anthocyanin degradation were higher at 22 C, while the constants for AA degradation were not significantly different at 22 C and 4 C.

anthocyanins; blackcurrant; degradation kinetics; DPPH antiradical activity; temperature effects; total phenols

nije evidentirano