Abstract
Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H 2O 2) concentrations (9.31–27.92 mmol l −1) at 10–30 °C and in only sour cherry nectar at low H 2O 2 concentrations (0.23–2.33 mmol l −1) at 20 °C. Degradation of anthocyanins followed the first-order reaction kinetics. Sour cherry anthocyanins were the most resistant to H 2O 2, followed by pomegranate and strawberry anthocyanins. Degradation of anthocyanins was also studied in sour cherry nectar and pomegranate juice in the presence of ascorbic acid at 60 and 80 mg l −1 concentrations at 20 °C. At 80 mg level, ascorbic acid significantly accelerated the degradation of anthocyanins in sour cherry nectar at 4.65, 6.98 and 9.31 mmol l −1 H 2O 2 concentrations. In contrast, ascorbic acid at both 60 and 80 mg levels protected the anthocyanins from degradation by H 2O 2 in pomegranate juice.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.