OrangerV1, PubMed, Checkpoint, bibRecord, 000877

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Identifieur interne : 000877 ( PubMed/Checkpoint ); précédent : 000876; suivant : 000878

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Auteurs : Mady Cisse [Sénégal] ; Fabrice Vaillant ; Oscar Acosta ; Claudie Dhuique-Mayer ; Manuel Dornier

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.

RBID : pubmed:19545116

English descriptors

KwdEn :
- Anthocyanins (chemistry), Beverages (analysis), Citrus (chemistry), Drug Stability, Fruit (chemistry), Hibiscus (chemistry), Hot Temperature, Kinetics, Models, Theoretical, Oxygen (analysis), Rosaceae (chemistry), Thermodynamics.
MESH :
- chemical , analysis : Oxygen.
- chemical , chemistry : Anthocyanins.
- analysis : Beverages.
- chemistry : Citrus, Fruit, Hibiscus, Rosaceae.
- Drug Stability, Hot Temperature, Kinetics, Models, Theoretical, Thermodynamics.

Abstract

Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.

DOI: 10.1021/jf900836b
PubMed: 19545116

Affiliations:

Sénégal

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Le document en format XML

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<author><name sortKey="Cisse, Mady" sort="Cisse, Mady" uniqKey="Cisse M" first="Mady" last="Cisse">Mady Cisse</name>
<affiliation wicri:level="1"><nlm:affiliation>Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, BP 5085, Dakar Fann, Senegal.</nlm:affiliation>
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<author><name sortKey="Dhuique Mayer, Claudie" sort="Dhuique Mayer, Claudie" uniqKey="Dhuique Mayer C" first="Claudie" last="Dhuique-Mayer">Claudie Dhuique-Mayer</name>
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<front><div type="abstract" xml:lang="en">Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.</div>
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<Abstract><AbstractText>Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.</AbstractText>
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Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Source :

English descriptors

Abstract

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