Resumo

MARTINEZ ZAMBRANO, José Jobanny et al. STABILITY OF ANTHOCYANINS IN JUICE AND CONCENTRATE OF AGRAZ(VACCINIUM MERIDIONALE SW.). Rev.Fac.Nal.Agr.Medellín [online]. 2011, vol.64, n.1, pp. 6015-6022. ISSN 0304-2847.

The kinetics of thermal and storage stabilities of anthocyanins in agraz (Vaccinium meridionale Sw.) juice and concentrate were studied with first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The effect of pH on thermal stability of anthocyanins in concentrate of agraz was studied at six different pHs (3.0 - 8.0) in citrate-phosphate buffer solutions. The results indicated that anthocyanins degradation was higher in juice than concentrate. A significant decrease in anthocyanin stability was observed at pHs above 5.0.

Palavras-chave : Kinetics; storage; Thermal degradation; Activation energy.