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Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

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Abstract

This study aimed to elucidate how the major intrinsic factors, such as ascorbic acid (AA), flavonoids and sugars affected the thermal degradation of blood orange anthocyanins. The results in our study indicated that AA and sugars significantly accelerated anthocyanins degradation while flavonoids had a protective effect on degradation of anthocyanins. Flavonoids and AA could reduce the influence of temperature on anthocyanins degradation rate. However, the promoting effects of sugars on anthocyanins degradation correlated with the temperature. Moreover, the degradation of anthocyanins in the presence of sugars followed complex reaction kinetics when temperature was above 70 °C, and the promoting effects of sugars on anthocyanins degradation were glucose < sucrose < fructose. The results also indicated that flavonoids had a protective effect against either AA or sugars accelerated the degradation of anthocyanins, and this protective effect played a more important role in the degradation of anthocyanins comparing to the negative effect of AA or sugars. In addition, AA and sugars showed a synergistic effect on the degradation of anthocyanins at all our investigation temperatures except 90 °C.

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Acknowledgment

We thank Hubei Wangchunhua Co. Ltd for provision of plant materials.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, People’s Republic of China

    Shaoqian Cao, Qi Lu, Yuan Xu, Siyi Pan & Kexin Wang

  2. Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, 510610, Guangzhou, People’s Republic of China

    Liang Liu

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  1. Shaoqian Cao
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  2. Liang Liu
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  3. Qi Lu
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  4. Yuan Xu
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  5. Siyi Pan
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Corresponding author

Correspondence to Siyi Pan.

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Cao, S., Liu, L., Lu, Q. et al. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. Eur Food Res Technol 228, 975–983 (2009). https://doi.org/10.1007/s00217-009-1015-2

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  • DOI: https://doi.org/10.1007/s00217-009-1015-2

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