Rate Of Anthocyanin Degradation Research Articles

Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids.

Anthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health-promoting effects against cancer and coronary heart disease. However, 5-hydroxymethylfurfural (HMF) at some concentrations causes anthocyanin degradation. The present study aimed to reduce the degradation of PJ anthocyanins as a result of HMF at various concentrations (0-20 mg L-1 ) through phenolic acid [PA; ferulic (FA), gallic (GA) and caffeic acids (CA)] copigmentation during storage at 20 °C. A strong correlation (r = 0.872) was found between anthocyanin degradation rate and HMF concentration in PJ without PA addition. An increase in HMF concentration during storage caused faster (< 32%) anthocyanin degradation. However, PA addition reduced (< 60 times) the HMF formation rate. The lowest HMF formation rates (0.07-0.28 day-1 ) were determined in PJ with added GA. Although GA caused an important increase in content of cyanidin-3-glucoside (16-42%), which is major PJ anthocyanin, against HMF at all concentrations, CA (15%) and FA (28%) increased cyanidin-3-glucoside content against 10 mg of HMF L-1 . FA maintained its protection effect against the highest HMF concentration (20 mg of HMF L-1 ), but CA lost its protection effect. Generally, FA increased stabilities of hyperchromic effect (HE) (9.6-27.7%) and colour density (CD) (57.1-74.3%) at all HMF concentrations, although CA increased HE stability (19.8-37.7%) in the presence of 10 and 20 mg of HMF L-1 . Interactions of 'all individual anthocyanins-FA' and 'delphinidin-based anthocyanins-GA/CA' resulted in copigmentation. FA addition was recommended to increase CD and HE for PJ containing HMF between 3.1-5.6 mg L-1 , whereas the addition of GA was recommended to increase anthocyanin stability for PJ containing 12.0 mg of HMF L-1 . © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH

In this study, the effects of whey protein isolate (WPI) and four copigments, including ferulic acid (FA), phloridzin, naringin, and cysteine (Cys), on the thermal stability (80 °C/2h) of mulberry anthocyanin extract (MAE) pigment solution at pH 6.3 were studied. WPI addition or copigment (except for Cys) addition alone could protect anthocyanin from degradation to a certain degree, and FA exhibited the best effect among copigments. Compared with the MAE-WPI and MAE-FA binary systems, ΔE of the MAE-WPI-FA ternary system decreased by 20.9% and 21.1%, respectively, and the total anthocyanin degradation rate decreased by 38.0% and 39.3%, respectively, indicating the best stabilizing effect. Remarkably, interactions between anthocyanins and Cys, which generate four anthocyanin derivatives with 513-nm UV absorption during heat treatment, did not alter the color stability of MAE solution; however, they accelerated anthocyanin degradation. These results favor the combined use of multiple methods to stabilize anthocyanins at neutral conditions.

Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions

In the present study, we have investigated the relevant mechanisms underlying the stabilizing effects of whey protein isolate (WPI) and rutin (Ru) on the mulberry anthocyanin extract (MAE) solution at pH 3.6 during storage. The results demonstrated that there was no pronounced difference in color between the MAE solutions when adding WPI and Ru separately and together. However, the combined use of WPI and Ru reduced the total anthocyanin degradation rate by 16.2% and 18.3% compared to WPI and Ru used individually, respectively, after 9 days of storage at 40 °C. Fluorescence, UV–visible, Fourier transform infrared, and circular dichroism spectroscopies, as well as particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, indicated that the formation of binary and ternary complexes involving β-lactoglobulin (β-LG), cyanidin-3-O-glucoside (C3G), and Ru. The primary interaction between β-LG and C3G was electrostatic interaction, with an enthalpy change (ΔH) of −25.02 kJ mol−1 and an entropy change (ΔS) of 7.89 J mol−1 K−1 at 298 K, whereas the interactions between β-LG and Ru involved hydrogen bonding and van der Waals force, with ΔH of −124.80 kJ mol−1 and ΔS of −291.72 J mol−1 K−1 at 298 K. Furthermore, a looser, more open, and disordered structure and larger particle size were observed in protein after the addition of C3G/Ru. The presence of Ru in the ternary complex favored the development of these characteristics. Overall, to protect anthocyanins, β-LG and Ru could exert complexation and copigmentation effects on C3G, respectively. The findings of this study provide a foundation for employing ternary complexes to increase the storage stability of anthocyanins.

Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies

Blackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure at pilot plant scale (200 kg) in technological duplicate in two subsequent years (n = 4). In contrast to findings on previously studied fruits, contents of total and individual anthocyanins were not significantly higher after spiral filter (1636–1872 mg/L) than after conventional pressing (1529–2083 mg/L). During storage for 52 weeks at 4, 20 and 37 °C, anthocyanin levels depended strongly on storage temperature, but not on the used pressing system (conventional vs. oxygen-reduced). Other juice quality parameters like ascorbic acid behaved likewise. Furthermore, a D-optimal design of experiments was used to study the influence and interactions of the factors oxygen, ascorbic acid, sugar and pH value on anthocyanin levels during a heat treatment in a model solution made with preparatively isolated blackcurrant anthocyanins. In agreement with our production trials at pilot plant scale, oxygen levels were only marginally important for the rate of anthocyanin degradation, but the influence of sugar content, ascorbic acid content and pH value was highly relevant as discussed in this report.

Effect of chemical and natural product additives on anthocyanins, color, total antioxidant properties of rose powder and stability of anthocyanins during storage

The present study was undertaken to determine the effect of natural colorants and combination with select chemical products on anthocyanins, total phenolics (TPC) and total flavonoids content (TFC) of rose powder, and on the stability of anthocyanins (ACNs) during storage. Moreover, the color property of rose juice in holding period of 0-1hr at room temperature was also studied. Rose powder was mixed with three chemicals (citric CA; ascorbic AA; tartaric acid TTA) and natural colorants powder (Anthocyanin; Hibiscus; food-grade Vitamin-C) at different levels viz. 0.1%, 1%, 5% and 10% (w/w), respectively. AA addition at 1% retained the highest anthocyanins content among the chemical groups, while Hibiscus 1% addition resulted in the highest amount of anthocyanins retention (56.02 ± 1.86 mg/g, cyanidin 3- glucoside equivalent). In addition, the degradation rate of anthocyanins increased significantly with storage time and temperature except for 1% Hibiscus flowers at 25 °C. TPC of chemical additions showed no significant change in rose powder. However, natural colorant additions resulted in distinct TPC and TFC compared to the control sample except for Vitamin-C addition. All the additive-mixed samples exhibited a lighter color and lowered the redness value after a period of time.

Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability

Eleven anthocyanins in the blueberry anthocyanins powders (BAP) were identified and quantified by HPLC-DAD-ESI-MS. BAP microcapsules (MBAP) were produced by spray drying using high methyl pectin (HMP) combined with whey protein isolates (WPI) or soy protein isolates (SPI) in different proportions as wall materials. Generally, SPI/HMP combination was more efficient in increasing the encapsulation efficiency and Tg, and in decreasing the particle size and hygroscopicity of the microcapsules than WPI or HMP or WPI/HMP combination. Microcapsules created with 4% SPI + 2% HMP combination (MBAPc), possessed superior anthocyanin release behavior and antioxidant stability to those produced with 4% SPI alone (MBAPs). Both MBAPc and MBAPs had continuous release of anthocyanins throughout the simulated gastrointestinal digestion, and exhibited two first-order kinetics, but MBAPc exhibited higher stability than MBAPs and BAP, because it showed the longest half-life and the lowest anthocyanin degradation rate at 25 °C and 35 °C during 6-months’ storage.

Estabilidade no armazenamento de pó liofilizado de fruto de jambolão (Syzygium cumini (L.)) em diferentes estádios de maturação e embalagens

Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging.

Encapsulation of Melodorum fruticosum Lour. anthocyanin-rich extract and its incorporation into model food

Lamduan (Melodorum fruticosum Lour.), a native Thai fruit represents an underutilized source of valuable phytochemicals. This study investigates opportunities towards its application in foods. Lamduan anthocyanin-rich extract was encapsulated by maltodextrin dextrose equivalent 20 (MD20) and arabic gum (AG) applied at various ratios. Encapsulation efficiency exceeded 97.9%. All encapsulates showed high solubility (>80%), low moisture content (2.85 - 3.17 g/100 g DW), and water activity (0.274 - 0.314). The highest anthocyanin content (33.84 ± 1.34 mg C3G E/100 g DW) had MD20:AG 60:40 encapsulate. All encapsulates had crystalline-mixed amorphous structures. The crystalline phase increased with a higher AG ratio. Fourier transform infrared spectroscopy (FT-IR) revealed a broken glass structure and shriveled surfaces. The finest particles had MD20:AG 80:20 encapsulate. The MD20:AG 60:40 encapsulate was incorporated into gummy jellies used as a model food at 10 g/kg, 20 g/kg or 30 g/kg, replacing artificial colorant. Shelf-life storage of jellies (25 °C and 35 °C; 8 weeks) showed a gradual decrease in anthocyanin contents and antioxidant capacities in all treatments. The anthocyanin degradation rate was inversely proportional to anthocyanin content. Incorporation of encapsulated lamduan extract into jellies resulted in an attractive red color and enhanced antioxidant capacity, and demonstrated potential utilization of lamduan by the food industry.

Degradation Kinetics of Anthocyanins from Purple Eggplant in a Fortified Food Model System during Microwave and Frying Treatments.

A model food system was designed with dietary fiber and crude anthocyanins from purple eggplant peel to explore the degradation mechanism of anthocyanins during microwave and frying treatments. Our results found that delphinidin-3-O-rutinoside was either hydrolyzed into delphinidin or condensed with p-coumaric acid to form p-coumaroyl-delphinidin-3-O-glucoside. Delphinidin was cleaved into gallic acid and phloroglucinaldehyde, which might be further oxidized into pyrogallol and phloroglucinol, respectively. The total anthocyanin degradation followed the first-order kinetics in fried and microwaved solid matrix samples as well as microwaved liquid matrix samples. However, the total anthocyanin degradation followed the second-order kinetics in the heated liquid matrix samples at the frying temperature. The brown/polymeric color index, which negatively correlated with the anthocyanin content, increased faster in the liquid matrix samples than in the solid matrix samples. Compared with frying treatment, a higher rate of anthocyanin degradation in solution was observed under microwave treatment. However, anthocyanins were subject to much more damage under frying treatment than microwave treatment in a solid food system.

Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month.Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose.Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying.

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.

Improvement of anthocyanins rate of blueberry powder under variable power of microwave extraction

A variable power of microwave extraction (VPME) method with two-stage input power is developed to improve the extraction rate and reduce the degradation of anthocyanins from blueberry powder. Microwave powers of 700–1100 W at the 1st stage, microwave powers of 100–500 W at the 2st stage, and transition temperatures of 30–46 °C as medium quantity from 1st stage to 2st stage were selected as influencing factors in the microwave extraction (MAE). Results indicate that high microwave power at the 1st stage of VPME may rupture the cell wall of blueberry to weaken the diffusion resistance of anthocyanins to improve its yield, and low microwave power at the 2st stage reduces the degradation of anthocyanin. The extraction kinetics of anthocyanins considering cell walls broken obeys the exponential function in microwave power of 700–1100 W. The highest anthocyanin acquistion rate of 84.82% and the lowest anthocyanin degradation rate of 8.13% from blueberry powder were achieved under microwave power of 800 W at the 1st stage, the transition temperature of 36 °C and microwave power of 280 W at the 2st stage. Five species of anthocyanin monomers including delphinidin, cyanidin, petunidin, peonidin and malvidin were detected in the extracts from blueberry. The yield of anthocyanin extracted by the VPME was 17.75% higher than that of the microwave extraction of constant power. Microwave extraction with two-stage input power may improve the extraction rate of anthocyanins from blueberry powder with low degradation.

Color stability of fruit yogurt during storage

This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39–63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Effect of oxygen, polyphenols and metals was studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L. Experiments were conducted on aqueous extracts degassed or not, an isolated polyphenolic fraction and extract-like model media, allowing the impact of the different constituents to be decoupled. All solutions were stored for 2months at 37°C. Anthocyanin and their degradation compounds were regularly HPLC-DAD-analyzed. Oxygen concentration did not impact the anthocyanin degradation rate. Degradation rate of delphinidin 3-O-sambubioside increased 6-fold when mixed with iron from 1 to 13mg.kg−1 but decreased with chlorogenic and gallic acids. Degradation rate of cyanidin 3-O-sambubioside was not affected by polyphenols but increased by 3-fold with increasing iron concentration with a concomitant yield decrease of scission product, protocatechuic acid. Two pathways of degradation of anthocyanins were identified: a major metal-catalyzed oxidation followed by condensation and a minor scission which represents about 10% of degraded anthocyanins.

DEGRADATION KINETICS OF ANTHOCYANINS IN ACIDIC AQUEOUS EXTRACTS OF BERRIES

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.

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4–37°C) over 60days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC–MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by non-linear regression, showed that the degradation rate of delphinidin 3-O-sambubioside was higher than that of cyanidin 3-O-sambubioside with k values of 9.2·10−7s−1 and 8.4·10−7s−1 at 37°C respectively. The temperature dependence of the rate of anthocyanin degradation was modeled by the Arrhenius equation. Degradation of delphinidin 3-O-sambubioside (Ea=90kJmol−1) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea=80kJmol−1). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index.

Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

Abstract The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50 ºC, 100 g·t−1) were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L−1 for ‘Promis’, and from 269 to 289 mg·L−1 for ‘Čačanska Najbolja’, which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g−1, respectively). The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1) showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage

Many anthocyanin-containing foods are thermally processed to ensure their safety, and stored for some time before being consumed. However, the combination of thermal processing and subsequent storage has a significant impact on anthocyanins. This study aimed to investigate the color, chemical stability, and antioxidant capacity of thermally treated anthocyanin aqueous solutions during storage at 4, 25, 45, and 65°C, respectively. Anthocyanin aqueous solutions were thermally treated before storage. Results showed that the degradation rate of anthocyanins in aqueous solutions was much faster than those in real food. The color of the anthocyanin aqueous solutions changed dramatically during storage. The anthocyanin aqueous solutions stored at 4°C showed the best chemical stability. Interestingly, the antioxidant capacity of the anthocyanin aqueous solutions stored at lower temperatures remained the same; however, the antioxidant capacity of those thermally treated at 120 or 140°C and stored at 45 or 65°C significantly decreased.

Mimicking Positive and Negative Copigmentation Effects in Anthocyanin Analogues by Host-Guest Interaction with Cucurbit[7]uril and β-Cyclodextrins.

Copigmentation and the anti-copigmentation effects can be mimicked by the interaction of anthocyanin's model compounds respectively with cucurbit[7]uril (CB7) and β-cyclodextrin (β-CD). The complex network of chemical reactions displayed by this family of compounds includes the colored flavylium cation, AH(+), and quinoidal base, A, along with the colorless hemiketal, B, cis-chalcone, Cc, and trans-chalcone, Ct. Whereas AH(+) is stable only at very acidic pH values, the remaining species are formed at slightly acidic and neutral conditions. However, under these conditions, for most of the natural and synthetic flavylium salts, the colorless species predominate (B, Cc, and Ct) at the expense of A. The host CB7 was found to improve the color of solutions in two different ways: first, it stabilizes AH(+) at higher pH values by decreasing its acidity and, second, it enhances the mole fraction of A due to selective complexation of this species in the pH range where the flavylium cation is no longer stable. In contrast, β-CD increases the acidity of AH(+), favoring the formation of Ct at the expense of all the other multistate species (Bası́lio et al. New J. Chem. 2013, 37, 3166-3173; Petrov et al. J. Phys. Chem. A 2013, 117, 10692-10701; Gago et al. Dyes Pigments 2014, 110, 106-112; and Lopes-Costa et al. Photochem. Photobiol. Sci. 2014, 13, 1420-1426). Although both hosts have a large effect on the hydration rate and pH domain of the flavylium cation, the effect on the degradation kinetics of anthocyanidins is modest. CB7 decreases the hydration rate and decreases the acid-base (AH(+)/A) equilibrium constant (Ka), leading respectively to a slowing and a speeding of the anthocyanin degradation rate. On the other hand, β-CD increases the hydration rate but increases Ka, both effects acting in opposite directions.

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.