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Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange |
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| Authors: | LIU Liang CAO Shao-qian PAN Si-yi |
| Affiliation: | 1. Department of Applied Biology, Zhejiang Pharmaceutical College, Ningbo 315100, P.R. China 2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, P.R.China 3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R.China |
| Abstract: | Cyanidin-3-glucoside, cyanidin-3-(6″-malonyl)-glucoside, and cyanidin-3-glucoside-derived pyranoanthocyanins which were three major anthocyanins of blood orange, were obtained using a Toyopearl TSK HW-40S column chromatography. Then, thermal degradation kinetics of the three major anthoeyanins was studied at selected temperatures (70, 80, and 90℃). Degradation parameters such as k and t1/2 values were determined. The activation energy (Ea) values for cyanidin3-glucoside, cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside-derived pyranoanthocyanin were 75.4, 79.5, and 81.7 kJ mol-1, respectively. Ea values suggested that cyanidin-3-glucoside-derived pyranoanthocyanin had the highest stability, followed by cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside. However, t1/2 values indicated cyanidin3-glucoside-derived pyranoanthocyanin degraded faster than cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside at selected temperature. |
| Keywords: | blood orange anthocyanins purification identification degradation kinetics |
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