EFFECTS OF TEMPERATURE AND SOLID CONTENT ON DEGRADATION KINETICS OF ANTHOCYANINS IN BARBERRY (BERBERIS VULGARIS VAR ASPERMA)

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FARHADI CHITGAR M.; VARIDI M.J.; VARIDI M.; SHAHIDI F.

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:2 Page(s): 107-115

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Title

EFFECTS OF TEMPERATURE AND SOLID CONTENT ON DEGRADATION KINETICS OF ANTHOCYANINS IN BARBERRY (BERBERIS VULGARIS VAR ASPERMA)

Author(s)

FARHADI CHITGAR M. | VARIDI M.J" target="_blank"> VARIDI M.J. | VARIDI M. | SHAHIDI F. | Issue Writer Certificate

Keywords

ANTHOCYANINSQ1

DEGRADATION KINETICSQ2

BERBERIS JUICEQ2

CONCENTRATEQ1

Abstract

Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient has grown recently. It contains ANTHOCYANINS which can be used as natural food colorants. These compounds are useful for human health and have high economic value. Magnitude and duration of heating affect on anthocyanin stability. High temperatures degrade the ANTHOCYANINS and the rates of degradation depend on the presence of oxygen, pH and their chemical structures. In this study the effect of temperature and solid content on degradation kinetic of ANTHOCYANINS inBerberis vulgaris var asperma were determined over a temperature range of 70-90oC. Analysis of kinetic data suggested a first-order reaction for the degradation of barberry juice and CONCENTRATE ANTHOCYANINS. The half-life values were calculated 6.02, 3.32 and 1.06h for juice, 3.32, 1.84 and 0.76h for CONCENTRATE of 30 Brix and 3.19, 1.31 and 0.49h for CONCENTRATE of 50 Brix between 70 and 90oC, respectively. The temperature-dependent degradation was modeled using Arrhenius equation. By increasing solid content, the activation energy value was increased but D-value and Z-values were reduced. The results shows that the degradation of ANTHOCYANINS in CONCENTRATEs occurred at a faster rate than in juice. By increasing the temperature degradation rates were increased both in juice and concentate.

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APA: Copy

FARHADI CHITGAR, M., VARIDI, M.J., VARIDI, M., & SHAHIDI, F.. (2015). EFFECTS OF TEMPERATURE AND SOLID CONTENT ON DEGRADATION KINETICS OF ANTHOCYANINS IN BARBERRY (BERBERIS VULGARIS VAR ASPERMA). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(2), 107-115. SID. https://sid.ir/paper/143731/en

Vancouver: Copy

FARHADI CHITGAR M., VARIDI M.J., VARIDI M., SHAHIDI F.. EFFECTS OF TEMPERATURE AND SOLID CONTENT ON DEGRADATION KINETICS OF ANTHOCYANINS IN BARBERRY (BERBERIS VULGARIS VAR ASPERMA). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(2):107-115. Available from: https://sid.ir/paper/143731/en

IEEE: Copy

M. FARHADI CHITGAR, M.J. VARIDI, M. VARIDI, and F. SHAHIDI, “EFFECTS OF TEMPERATURE AND SOLID CONTENT ON DEGRADATION KINETICS OF ANTHOCYANINS IN BARBERRY (BERBERIS VULGARIS VAR ASPERMA),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 2, pp. 107–115, 2015, [Online]. Available: https://sid.ir/paper/143731/en

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