DEGRADATION KINETICS OF ANTHOCYANINS IN ACIDIC AQUEOUS EXTRACTS OF BERRIES
Journal Title: Вісник Одеського національного університету. Хімія - Year 2017, Vol 22, Issue 1
Abstract
The effect of pH, light and temperature on degradation of anthocyanins in acidic aqueous extracts of chokeberries, elderberries and blackberries was studied. The degradation of anthocyanins in berry extracts under influence of pH, light and temperature followed the first-order reaction kinetics. Anthocyanins of chokeberry extracts had the highest values of rate constants of degradation. Anthocyanins of blackberry extracts had the highest values of half-life time. The temperature dependences of the rate of anthocyanin degradation were described by the Arrhenius equation. Activation energies of anthocyanin degradation were 5.7, 10.1 and 15.0 kJ/mol at pH=2, respectively, for chokeberry, elderberry, and blackberry аnthocyanins.
Authors and Affiliations
L. M. Soldatkina, V. O. Novotna
Keywords
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- EP ID EP334450
- DOI 10.18524/2304-0947.2017.1(61).94711
- Views 93
- Downloads 0
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