Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent

Abstract

European cranberrybush (Viburnum opulus L.) fruits are well known for their biological properties, of which some are due to the presence of anthocyanins in the berries. Current literature provides little information concerning these fruits. The stability of anthocyanins from Viburnum opulus fruits, in aqueous and ethanolic extracts, stored under darkness for 7 days at different temperatures (2 °C, 37 °C and 75 °C) and pH values (pH = 3 and 7), was studied here. The lowest stability was showed by the anthocyanins from the water extract stored at 75 °C and pH = 7, with half-life and constant rate values of 1.98 h and 0.3488 h−1, respectively. The results showed a good correlation between the total anthocyanin content (determined using the pH differential method) and the time of storage, with determination coefficients varying from R2 = 0.9298 to R2 = 0.9971. Results indicate that the storage degradation of anthocyanins followed first-order reaction kinetics under all investigated conditions.

Impact of Thermal Treatment on the Antioxidant Activity of Cornelian Cherries Extract

“…The reduction of the antioxidant activity may be due to degradation of water soluble phenolic compounds such as anthocyanins and vitamin C [6,17]. The increase of the antioxidant activity was not at all surprising, as also reported by other studies [18][19][20] and can be explained by compounds generated during Maillard reaction and also by formation of procyanidins, low molecular polymers with antioxidant activity or by generation of other degradation products of anthocyanins or phenolic acids, compounds which also present antioxidant capacity [21,22].…”

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

“…The Arrhenius equation was used to describe the temperature dependence of the degradation rate constants (Atkins & de Paula 2010;Moldovan et al 2012):…”

Total phenolics, anthocyanins, antioxidant and pro-oxidant activity of some red fruits teas

“…where: TAC = total anthocyanins content (mg/L); MW = molecular weight (449.2 g/mol); DF = dilution factor (4); l = path length (1 cm); ε = molar extinction coefficient (26900L/mol · cm) 14 ; 1000 = conversion factor from gram to milligram and A = absorbance, calculated by following …”

“…[12][13][14] Therefore, the objectives of our work were: 1) determination of the total phenolic content, the amount of anthocyanins, the antioxidant and pro-oxidant activity and the Pro-Antidex parameter of red fruits teas; 2) classification of teas and 3) checking the similarities between samples using principal component analysis (PCA).…”