Degradation kinetics of bioactive compounds and change in the antioxidant activity of wild strawberry (fragaria vesca) pulp during heating

dc.contributor.authorÖzşen, Deniz
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2021-06-23T19:34:19Z
dc.date.available2021-06-23T19:34:19Z
dc.date.issued2013
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis 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 A degrees 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 L*a*b* 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.en_US
dc.identifier.doi10.1007/s11947-012-0910-x
dc.identifier.endpage2267en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-84881544368en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2261en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-012-0910-x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7470
dc.identifier.volume6en_US
dc.identifier.wosWOS:000323323600003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzşen, Deniz
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood And Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTotal Monomeric Anthocyaninsen_US
dc.subjectTotal Phenolicsen_US
dc.subjectWild Strawberryen_US
dc.subjectAntioxidant Activityen_US
dc.subjectColouren_US
dc.titleDegradation kinetics of bioactive compounds and change in the antioxidant activity of wild strawberry (fragaria vesca) pulp during heatingen_US
dc.typeArticleen_US

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