Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4533
Title: Effect of hydrogen peroxide on sour cherry anthocyanins
Authors: Özkan, Mehmet
Yemenicioğlu, Ahmet
Çıtak, Bahar
Cemeroğlu, Bekir
Keywords: Cherry
Anthocyanin
Hydrogen peroxide
Issue Date: Aug-2000
Publisher: Hindawi Publishing Corporation
Source: Özkan, M., Yemenicioğlu, A., Çıtak, B., and Cemeroǧlu, B.(2000). Effect of hydrogen peroxide on sour cherry anthocyanins. Journal of Food Quality, 23(4), 421-428. doi:10.1111/j.1745-4557.2000.tb00568.x
Abstract: Degradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111-20 h in the concentration range of 0.233-2.327 mmol.L-1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L-1 H2O2 concentrations. Between 25-55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol-1 for 5.82 and 11.63 mmol.L-1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L-1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = -0.0031x2 + 0.0218x + 0.0008, R2 = 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233-2.327 mmol.L-1. According to this equation, k of 1.12 × 10-3 h-1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L-1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages.
URI: http://doi.org/10.1111/j.1745-4557.2000.tb00568.x
http://hdl.handle.net/11147/4533
ISSN: 0146-9428
0146-9428
1745-4557
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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