Naslov
Kinetics of Anthocyanins, Phenolic Acids and Flavonols Degradation During Heat Treatments of Freeze-dried Sour Cherry Marasca Paste

Autori
Zorić, Zoran ; Dragović-Uzelac, Verica ; Pedisić, Sandra ; Kurtanjek, Želimir ; Elez Garofulić, Ivona

Izvornik
Food technology and biotechnology (1330-9862) 52 (2014), 1; 101-108

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
anthocyanins; phenolic acids; flavonol glycoside; freeze-drying; thermal degradation; sour cherry; Prunus cerasus var. Marasca.

Sažetak
Summary The effect of heating temperature (80 - 120 °C) and processing time (5-50 minutes) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acid) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric acid and neochlorogenic acid among other phenols. Activation energies for anthocyanins degradation ranged from 41.88 (cyanidin-3-glucosylrutinoside) to 54.76 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 26.70 kJ/mol (neochlorogenic acid). The reaction rate (k) increased by increasing temperature for cyanidin-3-glucosylrutinoside from 2.15 • 10-2 at 80 C to 2.15 • 10-2 min-1 at 120 C, for p-coumaric acid from 1.12 • 10-2 at 80 C to 2.49 • 10-2 min-1 at 120 C and from 1.47 10-2 at 80 C to 2.49 • 10-2 min-1 at 120 C for quercetin-3-glucoside. The obtained results demonstrated that the range of half-life for anthocyanins is from 32.1min for cyanidin-3-glucosylrutinoside to 45.69 min for cyanidin-3-rutinoside at 80 C and for other phenolic compounds from 43.4 min for neochlorogenic acid to 67 min for chlorogenic acid. The results demonstrated that the heating temperature and duration considerably more affect the anthocyanins than the other phenols in terms of degradation.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Prehrambena tehnologija

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