Degradation Kinetics of Anthocyanins in Red Meat Radish Juice

Abstract

The aim of this work is to examine the effect of temperature on the anthocyanins in red meat radish and the kinetics of the degradation of the anthocyanins. For this purpose, radish juice was obtained from red meat radish and stored at 60, 70 and 80 ºC for 84 hours and the amounts of anthocyanins in the samples were determined. As a result of the investigation, it was determined that the anthocyanins well fit first order kinetic model and the R2 values ranged from 0.974 to 0.995. The activation energy was calculated using the Arrhenius model and was determined to be 18682 Joule/mol. The half-life of the anthocyanins was determined as 24.75 1/hour, 19.25 1/hour and 16.90 1/hour at 60, 70 and 80 ºC, respectively. In addition, Total phenolic compounds and antioxidant activity values of radish juice were observed to be at a good level.