Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates

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dc.authoridYilmaz, Emel/0000-0002-1766-3762
dc.authorwosidYilmaz, Emel/R-5930-2017
dc.contributor.authorBoranbayeva, Togzhan
dc.contributor.authorKaradeniz, Feryal
dc.contributor.authorYilmaz, Emel
dc.date.accessioned2024-06-12T11:08:45Z
dc.date.available2024-06-12T11:08:45Z
dc.date.issued2014
dc.departmentTrakya Üniversitesien_US
dc.description.abstractAnthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity but are very susceptible to degradation during processing and storage. Effect of storage on kinetics of anthocyanin degradation and hydroxymethylfurfural (HMF) formation in black mulberry juice and concentrate was determined during 8 months of storage at temperatures of 5A degrees, 20A degrees, 30A degrees, and 40 A degrees C. The monomeric anthocyanin degradation was in accordance with the first-order reaction kinetics and the activation energies of anthocyanin degradation in black mulberry juice and concentrate were found as 56.48 and 49.75 kJ mol(-1), respectively. HMF formation in black mulberry juice and concentrate increased linearly with storage time and temperature and followed zero-order reactions. The activation energies of HMF formation in black mulberry juice and concentrate were found as 75.70 and 104.11 kJ mol(-1), respectively. The losses of antioxidant activity for black mulberry juice and concentrate during storage at different temperatures were in the ranges of 4.87-16.01 and 4.47-33.57 %, respectively. Antioxidant activity in black mulberry juice and concentrate was correlated with total monomeric anthocyanins.en_US
dc.identifier.doi10.1007/s11947-014-1296-8
dc.identifier.endpage1902en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-84901651465en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1894en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-014-1296-8
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22560
dc.identifier.volume7en_US
dc.identifier.wosWOS:000336732700002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
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.subjectMulberry Juice And Concentrateen_US
dc.subjectKineticsen_US
dc.subjectAntioxidant Activityen_US
dc.subjectAnthocyaninen_US
dc.subjectHMFen_US
dc.subjectStorageen_US
dc.subjectAntioxidant Activityen_US
dc.subjectMorus-Nigraen_US
dc.subjectVitamin-Cen_US
dc.subjectOrangeen_US
dc.subjectFruiten_US
dc.subjectPolyphenolsen_US
dc.subjectFlavonoidsen_US
dc.subjectStabilityen_US
dc.subjectKineticsen_US
dc.subjectQualityen_US
dc.titleEffect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentratesen_US
dc.typeArticleen_US

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