Heat Stability of Anthocyanins
| Autor: | Ludmila Havlíková, Kamila Míková |
|---|---|
| Rok vydání: | 1985 |
| Předmět: |
Chromatography
biology Chemistry fungi Kinetics food and beverages Heat stability General Chemistry Sambucus nigra biology.organism_classification Biochemistry Elderberries Decomposition Industrial and Manufacturing Engineering carbohydrates (lipids) chemistry.chemical_compound Anthocyanin Degradation (geology) Food Science Biotechnology Thermostability |
| Zdroj: | Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 181:427-432 |
| ISSN: | 1438-2385 0044-3026 |
| Popis: | The heat stability of anthocyanins has been studied spectrophotometrically in model solutions of the concentrate from elderberries (Sambucus nigra L.) and in the isolated anthocyanin preparation at temperatures of 50–100 °C. The influence of pH on the thermostability has been evaluated in the pH range 2.2–4.0. The complete decomposition of anthocyanins follows a rational exponent-order kinetics with order values ranging from 1.1 to 1.7. In the interval corresponding to the half-time of anthocyanin decomposition, degradation followed the first-order kinetics. The influence of pH has been significant only at temperatures below 70 °C, where the stability of anthocyanins increased with decreasing pH value. The heat stability of colorants in a concentrate and in an isolated preparation did not differ significantly, with the exception of temperatures of 90 and 100 °C, where a higher stability of anthocyanins in elderberry concentrate has been proved. |
| Databáze: | OpenAIRE |
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