Degradation Kinetics of Anthocyanins in Shalgam Beverage

Abstract

This research was performed to elucidate the effects of temperature on the degradation kinetics ofanthocyanins in shalgam beverage. Shalgam beverage was produced according to traditionalproduction method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for12 hours, and the relevant quantities of anthocyanins were determined thereafter. The researchrevealed that degradation of the anthocyanins was well described with a 1st-order reaction kineticsmodel and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reactionwas determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods atdifferent temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at85°C.