Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma)

Document Type : Research Article

Authors

Mohammad Farhadi Chitgar 1
Mohammad Javad Varidi 2
Mehdi Varidi 1
Fakhri Shahidi

1 Ferdowsi University of Mashhad

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v1394i2.38745
Abstract
Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. Magnitude and duration of heating has a strong influence on anthocyanin stability. Temperature degrades the anthocyanins and the rates of degradation depend on the presence of oxygen, pH and their chemical structure. In this study the effect of temperature and solid content on degradation kinetic of anthocyanins in Berberis vulgaris var asperma were determined over a temperature range of 70-90◦C. Analysis of kinetic data suggested a first-order reaction for the degradation of barberry juice and concentrate anthocyanins. The half-life values were calculated 6.02, 3.32 and 1.06h for juice, 3.32, 1.84 and 0.76h for concentrate of 30 Brix and 3.19, 1.31 and 0.49h for concentrate of 50 Brix between 70 and 90◦C, respectively.The temperature-dependent degradation was modeled using Arrhenius equation. By increasing solid content, the activation energy value was increased but D-value and Z-values were reduced. The results shows that the degradation of anthocyanins in concentrates occurred at a faster rate than in juice. By increasing the temperature degradation rates were increased both in juice and concentate.

Keywords

Anthocyanins
Degradation kinetics
Berberis juice
Concentrate
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 2 - Serial Number 32
May and June 2015
Pages 107-115

  • Receive Date 26 August 2014
  • First Publish Date 22 May 2015

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