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Kinetic Study on the Color Deterioration of Crude Anthocyanin Extract from Schizandra Fruit (Schizandra chinensis fructus)  

Cho, Sung-Bin (Korea Food Research Institute)
Kim, Hyun-Jung (Korea Food Research Institute)
Yoon, Jong-Il (Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.1, 2003 , pp. 23-27 More about this Journal
Abstract
The effects of temperature and pH on color deterioration of anthocyanin in Schizandra fruit (Schizandra chinensis fructus) were determined with temperature range of $80{\sim}100^{\circ}C$ and pH range of $2.0{\sim}5.0$. Browning index was used as an index of color deterioration of crude anthocyanin extract from Schizandra fruit. As pH of crude anthocyanin extract was increased, color deterioration was accelerated, showing pH-dependency of thermal stability of anthocyanin extract from Schizandra fruit. Anthocyanin degradation could be modeled as a second-order rate reaction, with rate of $3.2{\times}10^{-3}\;h^{-1}\;(pH\;2.0){\sim}4.1{\times}10^{-3}\;h^{-1}\;(pH\;5.0)\;at\;100^{\circ}C$. Temperature dependence of deterioration was described by the Arrhenius relationship. Activation energies for pH $2.0{\sim}5.0$ ranged from $24.87{\sim}42.54\;kJ/mol^{-1}$.
Keywords
anthocyanin; kinetics; Schizandra chinensis fructus; thermal color deterioration;
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