Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

Abstract

This study determined the effect of heat treatment on bioactive compounds (total monomeric anthocyanins and total phenolics) and the visual colour of wild strawberry (Fragaria vesca) pulp within the temperature range 60–90 °C. The change in the antioxidant activities of the samples was also evaluated. Total monomeric anthocyanins and total phenolics degraded with increasing temperature and time. First-order kinetic models were determined for those reactions. The activation energies for the degradation of total monomeric anthocyanins and total phenolics were 21.6 and 18.95 kJ mol−1, respectively. The change in visual colour of wild strawberry pulp was also determined using CIE L*a*b* colour parameters. The change in colour parameters also followed first-order reaction kinetics. Activation energies for the variation of colour parameters were within the range 11.92–63.23 kJ mol−1. The antioxidant activities of heated wild strawberry pulp increased with increasing temperature and time.