کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487416 | 1628493 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Degradation of various fruit juice anthocyanins by hydrogen peroxide
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O2) concentrations (9.31-27.92 mmol lâ1) at 10-30 °C and in only sour cherry nectar at low H2O2 concentrations (0.23-2.33 mmol lâ1) at 20 °C. Degradation of anthocyanins followed the first-order reaction kinetics. Sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Degradation of anthocyanins was also studied in sour cherry nectar and pomegranate juice in the presence of ascorbic acid at 60 and 80 mg lâ1 concentrations at 20 °C. At 80 mg level, ascorbic acid significantly accelerated the degradation of anthocyanins in sour cherry nectar at 4.65, 6.98 and 9.31 mmol lâ1 H2O2 concentrations. In contrast, ascorbic acid at both 60 and 80 mg levels protected the anthocyanins from degradation by H2O2 in pomegranate juice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 1015-1021
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 1015-1021
نویسندگان
M. Ãzkan, A. YemenicioÄlu, B. CemeroÄlu,