Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

This study determined the effect of heat treatment on bioactive compounds (total monomeric anthocyanins and total phenolics) and the visual colour of wild strawberry ( Fragaria vesca ) pulp within the temperature range 60–90 °C. The change in the antioxidant activities of the samples was also evalua...

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Veröffentlicht in:	Food and bioprocess technology 2013-09, Vol.6 (9), p.2261-2267
Hauptverfasser:	Özşen, Deniz, Erge, Hande Selen
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Sprache:	eng
Schlagworte:	Activation energy Agriculture Anthocyanins Antioxidants Bioactive compounds Biological activity Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Degradation Food Science Fragaria vesca Fragaria vesca americana Fruits Heat treatment Heat treatments Kinetics Order parameters Original Paper Phenols Pulp Reaction kinetics Strawberries
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creator	Özşen, Deniz Erge, Hande Selen
description	This study determined the effect of heat treatment on bioactive compounds (total monomeric anthocyanins and total phenolics) and the visual colour of wild strawberry ( Fragaria vesca ) pulp within the temperature range 60–90 °C. The change in the antioxidant activities of the samples was also evaluated. Total monomeric anthocyanins and total phenolics degraded with increasing temperature and time. First-order kinetic models were determined for those reactions. The activation energies for the degradation of total monomeric anthocyanins and total phenolics were 21.6 and 18.95 kJ mol −1 , respectively. The change in visual colour of wild strawberry pulp was also determined using CIE Lab* colour parameters. The change in colour parameters also followed first-order reaction kinetics. Activation energies for the variation of colour parameters were within the range 11.92–63.23 kJ mol −1 . The antioxidant activities of heated wild strawberry pulp increased with increasing temperature and time.
doi_str_mv	10.1007/s11947-012-0910-x
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The change in the antioxidant activities of the samples was also evaluated. Total monomeric anthocyanins and total phenolics degraded with increasing temperature and time. First-order kinetic models were determined for those reactions. The activation energies for the degradation of total monomeric anthocyanins and total phenolics were 21.6 and 18.95 kJ mol −1 , respectively. The change in visual colour of wild strawberry pulp was also determined using CIE Lab* colour parameters. The change in colour parameters also followed first-order reaction kinetics. Activation energies for the variation of colour parameters were within the range 11.92–63.23 kJ mol −1 . The antioxidant activities of heated wild strawberry pulp increased with increasing temperature and time.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11947-012-0910-x</doi><tpages>7</tpages></addata></record>
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subjects	Activation energy Agriculture Anthocyanins Antioxidants Bioactive compounds Biological activity Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Degradation Food Science Fragaria vesca Fragaria vesca americana Fruits Heat treatment Heat treatments Kinetics Order parameters Original Paper Phenols Pulp Reaction kinetics Strawberries
title	Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating
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