Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 30Citation - Scopus: 42Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide(Elsevier Ltd., 2005) Özkan, Mehmet; Yemenicioğlu, Ahmet; Cemeroglu, BekirDegradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O 2) concentrations (9.31-27.92 mmol l-1) at 10-30°C and in only sour cherry nectar at low H2O2 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 H2O2, 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 H2O2 concentrations. In contrast, ascorbic acid at both 60 and 80 mg levels protected the anthocyanins from degradation by H2O2 in pomegranate juice.Article Citation - WoS: 38Citation - Scopus: 43Degradation Kinetics of Anthocyanins From Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide(John Wiley and Sons Inc., 2002) Özkan, Mehmet; Yemenicioğlu, Ahmet; Asefi, N.; Cemeroglu, BekirDegradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol-1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.