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Thermal degradation kinetics of anthocyanins from blodd orange, blackberry, and roselle using the arrhenius, eyring, and ball models

Cisse Mady, Vaillant Fabrice, Acosta Oscar, Dhuique-Mayer Claudie, Dornier Manuel. 2009. Thermal degradation kinetics of anthocyanins from blodd orange, blackberry, and roselle using the arrhenius, eyring, and ball models. Journal of Agricultural and Food Chemistry, 57 (14) : pp. 6285-6291.

Journal article ; Article de revue à facteur d'impact
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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : Anthocyanin stability was assessed over temperatures ranging from 30 to 90°C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices. (Résumé d'auteur)

Mots-clés Agrovoc : Citrus sinensis, Rubus, Hibiscus sabdariffa, Dégradation, Température, Anthocyane

Mots-clés complémentaires : Rubus adenotrichus, Cinétique

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Cisse Mady, ESP (SEN)
  • Vaillant Fabrice, CIRAD-PERSYST-UMR Qualisud (CRI) ORCID: 0000-0001-6318-1353
  • Acosta Oscar, UCR (CRI)
  • Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Dornier Manuel, CIRAD-PERSYST-UMR Qualisud (FRA)

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Source : Cirad - Agritrop (https://agritrop.cirad.fr/550530/)

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