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Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

Lilla Szalóki-Dorkó1, György Végvári2*, Márta Ladányi3, Gitt a Ficzek4 and Mónika Stéger-Máté1  

1Department of Food Preservation, Faculty of Food Science, Corvinus University of Budapest, Villányi út 29–43,
 HU-1118 Budapest, Hungary
2Department of Soil Science and Water Management, Faculty of Horticultural Science, Corvinus University of Budapest,
 Villányi út 29–43, HU-1118 Budapest, Hungary
3Department of Biometrics and Agrarinformatics, Faculty of Horticultural Science, Corvinus University of Budapest, Villányi
 út 29–43, HU-1118 Budapest, Hungary
4Department of Fruit Science, Faculty of Horticultural Science, Corvinus University, Corvinus University of Budapest, Villányi
 út 29–43, HU-1118 Budapest, Hungary




Article history
Received: October 6, 2014
Accepted: April 20, 2015



Key words:
Prunus cerasus, half-life of anthocyanins, heat degradation, colour changes, HPLC, juice




Summary:
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.





*Corresponding author:   email3   gyorgy.vegvari@uni-corvinus.hu
                                       tel3   +36 1 482 6273
                                       fax2   +36 1 482 6336


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