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Food Technology and Biotechnology, Vol. 52 No. 1, 2014.

Izvorni znanstveni članak

Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste

Zoran Zorić   ORCID icon orcid.org/0000-0002-9386-374X ; Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 6, HR-23000 Zadar, Croatia
Verica Dragović-Uzelac
Sandra Pedisić   ORCID icon orcid.org/0000-0002-5491-0128 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 6, HR-23000 Zadar, Croatia
Želimir Kurtanjek
Ivona Elez Garofulić   ORCID icon orcid.org/0000-0001-5817-161X

Puni tekst: engleski, pdf (417 KB) str. 101-108 preuzimanja: 1.946* citiraj
APA 6th Edition
Zorić, Z., Dragović-Uzelac, V., Pedisić, S., Kurtanjek, Ž. i Elez Garofulić, I. (2014). Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste. Food Technology and Biotechnology, 52 (1), 101-108. Preuzeto s https://hrcak.srce.hr/118565
MLA 8th Edition
Zorić, Zoran, et al. "Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste." Food Technology and Biotechnology, vol. 52, br. 1, 2014, str. 101-108. https://hrcak.srce.hr/118565. Citirano 19.02.2019.
Chicago 17th Edition
Zorić, Zoran, Verica Dragović-Uzelac, Sandra Pedisić, Želimir Kurtanjek i Ivona Elez Garofulić. "Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste." Food Technology and Biotechnology 52, br. 1 (2014): 101-108. https://hrcak.srce.hr/118565
Harvard
Zorić, Z., et al. (2014). 'Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste', Food Technology and Biotechnology, 52(1), str. 101-108. Preuzeto s: https://hrcak.srce.hr/118565 (Datum pristupa: 19.02.2019.)
Vancouver
Zorić Z, Dragović-Uzelac V, Pedisić S, Kurtanjek Ž, Elez Garofulić I. Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 19.02.2019.];52(1):101-108. Dostupno na: https://hrcak.srce.hr/118565
IEEE
Z. Zorić, V. Dragović-Uzelac, S. Pedisić, Ž. Kurtanjek i I. Elez Garofulić, "Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste", Food Technology and Biotechnology, vol.52, br. 1, str. 101-108, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/118565. [Citirano: 19.02.2019.]
Puni tekst: hrvatski, pdf (219 KB) str. 101-108 preuzimanja: 197* citiraj
APA 6th Edition
Zorić, Z., Dragović-Uzelac, V., Pedisić, S., Kurtanjek, Ž. i Elez Garofulić, I. (2014). Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske. Food Technology and Biotechnology, 52 (1), 101-108. Preuzeto s https://hrcak.srce.hr/118565
MLA 8th Edition
Zorić, Zoran, et al. "Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske." Food Technology and Biotechnology, vol. 52, br. 1, 2014, str. 101-108. https://hrcak.srce.hr/118565. Citirano 19.02.2019.
Chicago 17th Edition
Zorić, Zoran, Verica Dragović-Uzelac, Sandra Pedisić, Želimir Kurtanjek i Ivona Elez Garofulić. "Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske." Food Technology and Biotechnology 52, br. 1 (2014): 101-108. https://hrcak.srce.hr/118565
Harvard
Zorić, Z., et al. (2014). 'Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske', Food Technology and Biotechnology, 52(1), str. 101-108. Preuzeto s: https://hrcak.srce.hr/118565 (Datum pristupa: 19.02.2019.)
Vancouver
Zorić Z, Dragović-Uzelac V, Pedisić S, Kurtanjek Ž, Elez Garofulić I. Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 19.02.2019.];52(1):101-108. Dostupno na: https://hrcak.srce.hr/118565
IEEE
Z. Zorić, V. Dragović-Uzelac, S. Pedisić, Ž. Kurtanjek i I. Elez Garofulić, "Kinetika degradacije antocijana, fenolnih kiselina i flavonola tijekom zagrijavanja liofilizirane paste višnje maraske", Food Technology and Biotechnology, vol.52, br. 1, str. 101-108, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/118565. [Citirano: 19.02.2019.]

Sažetak
The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin-
3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2·10–2 to 8.5·10–2 min–1, of p-coumaric acid from 1.12·10–2 to 2.5·10–2 min–1 and of quercetin-3-glucoside from 1.5·10–2 to 2.6·10–2 min–1. The obtained results demonstrate that at 80°C the half-life of anthocyanins ranges from 32.10 min for cyanidin-3-glucosylrutinoside to 45.69 min for cyanidin-3-rutinoside, and of other phenolic compounds from 43.39 for neochlorogenic
acid to 66.99 min for chlorogenic acid. The results show that the heating temperature and duration affect the anthocyanins considerably more than the other phenols in terms of degradation.

Ključne riječi
anthocyanins; phenolic acids; flavonol glycoside; freeze-drying and thermal degradation; sour cherry; Prunus cerasus var. Marasca

Hrčak ID: 118565

URI
https://hrcak.srce.hr/118565

[hrvatski]

Posjeta: 2.408 *