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

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
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