Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment
| Autor: | Lilla Szalóki-Dorkó, György Végvári, Márta Ladányi, Gitta Ficzek, Mónika Stéger-Máté |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Food Technology and Biotechnology, Vol 53, Iss 3, Pp 354-360 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1330-9862 1334-2606 |
| DOI: | 10.17113/ftb.53.03.15.3931 |
| Popis: | Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production. |
| Databáze: | Directory of Open Access Journals |
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