Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste
The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in fre...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/175272 |
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| author | Zoran Zorić Želimir Kurtanjek Verica Dragović-Uzelac Sandra Pedisić Ivona Elez Garofulić |
| author_facet | Zoran Zorić Želimir Kurtanjek Verica Dragović-Uzelac Sandra Pedisić Ivona Elez Garofulić |
| author_sort | Zoran Zorić |
| collection | DOAJ |
| description | The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin-
3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2·10–2 to 8.5·10–2 min–1, of p-coumaric acid from 1.12·10–2 to 2.5·10–2 min–1 and of quercetin-3-glucoside from 1.5·10–2 to 2.6·10–2 min–1. The obtained results demonstrate that at 80°C the half-life of anthocyanins ranges from 32.10 min for cyanidin-3-glucosylrutinoside to 45.69 min for cyanidin-3-rutinoside, and of other phenolic compounds from 43.39 for neochlorogenic
acid to 66.99 min for chlorogenic acid. The results show that the heating temperature and duration affect the anthocyanins considerably more than the other phenols in terms of degradation. |
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| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:28:49Z |
| publishDate | 2014-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
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| series | Food Technology and Biotechnology |
| spelling | doaj.art-3743b767dd064ce7a7798316ce1c50e02023-12-02T04:52:31ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062014-01-01521101108Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca PasteZoran Zorić0Želimir KurtanjekVerica Dragović-UzelacSandra Pedisić1Ivona Elez GarofulićFaculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 6, HR-23000 Zadar, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 6, HR-23000 Zadar, CroatiaThe effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2·10–2 to 8.5·10–2 min–1, of p-coumaric acid from 1.12·10–2 to 2.5·10–2 min–1 and of quercetin-3-glucoside from 1.5·10–2 to 2.6·10–2 min–1. The obtained results demonstrate that at 80°C the half-life of anthocyanins ranges from 32.10 min for cyanidin-3-glucosylrutinoside to 45.69 min for cyanidin-3-rutinoside, and of other phenolic compounds from 43.39 for neochlorogenic acid to 66.99 min for chlorogenic acid. The results show that the heating temperature and duration affect the anthocyanins considerably more than the other phenols in terms of degradation.http://hrcak.srce.hr/file/175272anthocyaninsphenolic acidsflavonol glycosidefreeze-drying and thermal degradationsour cherryPrunus cerasus var. Marasca |
| spellingShingle | Zoran Zorić Želimir Kurtanjek Verica Dragović-Uzelac Sandra Pedisić Ivona Elez Garofulić Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste Food Technology and Biotechnology anthocyanins phenolic acids flavonol glycoside freeze-drying and thermal degradation sour cherry Prunus cerasus var. Marasca |
| title | Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste |
| title_full | Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste |
| title_fullStr | Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste |
| title_full_unstemmed | Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste |
| title_short | Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste |
| title_sort | kinetics of the degradation of anthocyanins phenolic acids and flavonols during heat treatments of freeze dried sour cherry marasca paste |
| topic | anthocyanins phenolic acids flavonol glycoside freeze-drying and thermal degradation sour cherry Prunus cerasus var. Marasca |
| url | http://hrcak.srce.hr/file/175272 |
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