Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Total phenol (TP) and total anthocyanin (TA) contents as well as 2,2-dlphenyl-1-plcrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4° and 22°C) for 10 days. severe loss in the TP...

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Bibliographic Details
Published in:Italian journal of food science 2012-10, Vol.24 (4), p.345
Main Authors: Piljac-Zegarac, J, Piljac, A, Basha, S, Pinter, M, Samec, d, Petravic-Tominac, V
Format: Article
Language:English
Subjects:
Anthocyanin
Chromophores
Phenols
Refrigerators
Online Access:Get full text
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Summary:Total phenol (TP) and total anthocyanin (TA) contents as well as 2,2-dlphenyl-1-plcrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4° and 22°C) for 10 days. severe loss in the TP and TA contents and a substantial loss in the AA were observed in blackcurrant nectars stored at both temperatures. The thermal degradation of TP, TA and AA followed first-order reaction kinetics. The kinetic constants of anthocyanin degradation were higher at 22°C, while the constants for AA degradation were not significantly different at 22° and 4°C. --Keywords: anthocyanins, blackcurrant, degradation kinetics, DPPH antiradical activity, temperature effects, total phenols--
ISSN:1120-1770
2239-5687