LAPSE:2019.0945
Published Article
LAPSE:2019.0945
Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature
Aneta Wojdyło, Paulina Nowicka, Mirosława Teleszko
August 8, 2019
The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.
Keywords
anthocyanins, cloudy juices, color, half-life periods, LC-PDA-ESI-MS QTof, Prunus cerasus L., stability
Subject
Suggested Citation
Wojdyło A, Nowicka P, Teleszko M. Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature. (2019). LAPSE:2019.0945
Author Affiliations
Wojdyło A: Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Str. Chełmońskiego 37, 51-630 Wroclaw, Poland [ORCID]
Nowicka P: Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Str. Chełmońskiego 37, 51-630 Wroclaw, Poland
Teleszko M: Department of Animal Food Technology, Wroclaw University of Economics, Str. Komandorska 118/120, 53-345 Wroclaw, Poland
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Journal Name
Processes
Volume
7
Issue
6
Article Number
E367
Year
2019
Publication Date
2019-06-12
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr7060367, Publication Type: Journal Article
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LAPSE:2019.0945
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doi:10.3390/pr7060367
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Aug 8, 2019
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CC BY 4.0
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Aug 8, 2019
 
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Calvin Tsay
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