| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4489934 | Agricultural Sciences in China | 2011 | 8 Pages |
Cyanidin-3-glucoside, cyanidin-3-(6″-malonyl)-glucoside, and cyanidin-3-glucoside-derived pyranoanthocyanins which were three major anthocyanins of blood orange, were obtained using a Toyopearl TSK HW-40S column chromatography. Then, thermal degradation kinetics of the three major anthocyanins was studied at selected temperatures (70, 80, and 90°C). Degradation parameters such as k and t1/2 values were determined. The activation energy (Ea) values for cyanidin-3-glucoside, cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside-derived pyranoanthocyanin were 75.4, 79.5, and 81.7 kJ mol−1, respectively. Ea values suggested that cyanidin-3-glucoside-derived pyranoanthocyanin had the highest stability, followed by cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside. However, t1/2 values indicated cyanidin-3-glucoside-derived pyranoanthocyanin degraded faster than cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside at selected temperature.
