THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS


SARI F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.40, ss.422-430, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 40 Konu: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/jfpp.12619
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.422-430

Özet

In this study, the effect of copigmentation with phenolic acids i.e., tannic, gallic, ferulic and caffeic acids that have various pigment : copigment molar ratios (1: 10; 1: 50; 1: 100) on Berberis crataegina anthocyanins at 90C was monitored. Copigmentation increased the stability anthocyanins. The increase in pigment : copigment ratios resulted differently on each phenolic acid compound, i.e., as the molar ratio increases in gallic acid copigmented samples, the anthocyanin degradation reduces, but conversely it increases in all the other acids used. Additionally, the compatibility of the degradation of copigmented anthocyanins to first order and Weibull distribution models were studied. In the result of the validation, Weibull distribution model was found to fit to better explain the anthocyanin change. The Weibull model half-lives of gallic (1: 100) and ferulic acid (1: 10) at given molar ratios were calculated as 111.17 and 91.92 min when compared to59.89 min of the control group.