Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 234-241Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.071
Keywords
Hibiscus sabdariffa; Delphinidin 3-O-sambubioside; Cyanidin 3-O-sambubioside; Thermal degradation; Kinetics
Funding
- INAGBE, Ministerio do Ensino Superior of the Republica de Angola
- CIRAD France
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Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37 degrees C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC-MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by non-linear regression, showed that the degradation rate of delphinidin 3-O-sambubioside was higher than that of cyanidin 3-O-sambubioside with k values of 9.2.10(-7) s(-1) and 8.4.10(-7) s(-1) at 37 degrees C respectively. The temperature dependence of the rate of anthocyanin degradation was modeled by the Arrhenius equation. Degradation of delphinidin 3-O-sambubioside (Ea = 90 kJ mol(-1)) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea = 80 kJ mol(-1)). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index. (C) 2016 Elsevier Ltd. All rights reserved.
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