prikaz prve stranice dokumenta Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
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Scientific paper - Original scientific paper
Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
Croatian journal of food science and technology, 1 (2009), 1; 24-30. urn:nbn:hr:109:270951
Kopjar, Mirela; Piližota, Vlasta; Šubarić, Drago; Babić, Jurislav

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Kopjar, M., Piližota, V., Šubarić, D. & Babić, J. (2009). Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Croatian journal of food science and technology, 1. (1), 24-30. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, Mirela, et al. "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition." Croatian journal of food science and technology, vol. 1, no. 1, 2009, pp. 24-30. https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, Mirela, Vlasta Piližota, Drago Šubarić and Jurislav Babić. "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition." Croatian journal of food science and technology 1, no. 1 (2009): 24-30. https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, M., et al. (2009) 'Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition', Croatian journal of food science and technology, 1(1), pp. 24-30. Available at: https://urn.nsk.hr/urn:nbn:hr:109:270951 (Accessed 01 April 2025)

Kopjar M, Piližota V, Šubarić D, Babić J. Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Croatian journal of food science and technology [Internet]. 2009 July 08 [cited 2025 April 01];1(1):24-30. Available at: https://urn.nsk.hr/urn:nbn:hr:109:270951

M. Kopjar, V. Piližota, D. Šubarić and J. Babić, "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition", Croatian journal of food science and technology, vol. 1, no. 1, pp. 24-30, July 2009. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:270951. [Accessed: 01 April 2025]

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Metadata
Title (english)Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
AuthorMirela Kopjar
AuthorVlasta Piližota
AuthorDrago Šubarić
AuthorJurislav Babić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal degradation of anthocyanins was investigated through determination of anthocyanin content and... More calculation of the reaction rate constant, half-life of degradation, activation energy and anthocyanin retention. Anthocyanin content ranged from 34.32 mg/100 mL to 47.97 mg/100 mL in a red currant juice, depending on temperature. When phenolic compounds were added anthocyanin content ranged from 34.94 mg/100 mL to 50.41 mg/100 mL, depending on both temperature and added phenolic compounds. In all cases when phenolic compound were added, anthocyanin content, half-lives of degradation increased and the reaction rate constants decreased. The thermal degradation of anthocyanins was lower when phenolic compounds were added due to copigmentation effect. With increase of temperature copigmentation effect was less pronounced. The most contributing phenolic compounds on anthocyanin stability at 30 °C was gallic acid, at 50 °C and 70 °C catechin, and at 90 °C 4-methyl catechol. Concentration of phenolic compounds also had influence on investigated parameters. Less
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 1, no. 1, pp. 24-30
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:270951
Publication2009-07-08
ProjectNumber: 113-1130473-0340
Title (croatian): Razvoj procesa proizvodnje visokokvalitetne hrane
Title (english): Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/53241
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-02-21 09:05:33
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