Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

• Published in: Journal of agricultural and food chemistry Vol. 57; no. 14; pp. 6285 - 6291
• Main Authors: Cisse, Mady, Vaillant, Fabrice, Acosta, Oscar, Dhuique-Mayer, Claudie, Dornier, Manuel
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 22.07.2009
• Subjects: anthocyanins; Anthocyanins - chemistry; Arrhenius equation; Ball equation; Beverages - analysis; Biological and medical sciences; blackberries; blood oranges; Chemical and Process Engineering; Chemical Changes Induced by Processing/Storage; Citrus - chemistry; Drug Stability; Engineering Sciences; equations; Eyringequation; food analysis; Food and Nutrition; food coloring; food composition; Food industries; food processing quality; food quality; Fruit - chemistry; Fruit and vegetable industries; fruit juices; Fundamental and applied biological sciences. Psychology; heat treatment; Hibiscus - chemistry; Hibiscus sabdariffa; Hot Temperature; Kinetics; Life Sciences; Models, Theoretical; natural additives; oranges; Oxygen - analysis; Rosaceae - chemistry; thermal degradation; Thermodynamics; Hibiscus sabdariffa; Citrus sinensis; anthocyanins; thermal degradation kinetics; Rubus adenotrichus; Malvaceae; Citrus fruit; Rosaceae; Rutaceae; Rubus; Citrus sinensir; Flavonoid; Orange; Blood; Polyphenol; Dicotyledones; Angiospermae; Pigments; Anthocyanin; Fruit; Hibiscus; Citrus; Spermatophyta; Models; Kinetics; Thermal degradation
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf900836b

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.