Tag Archives: sour cherry

892-899 D. Arslan
Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate
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Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate

D. Arslan

Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey e-mail: dears@konya.edu.tr

Abstract:

In this study the effects of sugar (sucrose, 25%), gallic acid (700 mg kg-1) and ascorbic acid (700 mg kg-1) were used in sour cherry concentrate in order to prevent the degradation of main anthocyanin compounds (cyanidin-3-glucosylrutinoside (Cy-3GR), cyanidin-3-rutinoside (Cy-3R) and cyanidin-3-glucoside (Cy-3G)) which are natural bioactive pigments responsible for red, blue and purple color of many fruits and vegetables. Thermal degradation of anthocyanins was evaluated by determination of anthocyanin content and calculation of the reaction rate constant, half-life of degradation, activation energy. Anthocyanin content decreased at all of the storage temperatures, as an example; there were 75, 51 and 55% reductions in Cy-3G contents of control samples (with no preventive agent) stored at 45, 24 and 4°C, respectively. The values of half-life time were above 200 days in most cases at all storage temperatures for sugar treated samples. Cy-3-GR (activation energy values 35.6-84.4 kJ mol-1) was found to be the most unstable among the other anthocyanins. The most contributing agent on anthocyanin stability was sugar, whereas ascorbic acid exhibited the lowest effect in terms of preventing anthocyanin degradation.

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