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Directorate of Agricultural Policy and Documentation, Division of Documentation, Ministry of Agriculture of Greece

Journal Article

Journal Article

Kinetic of thermal degradation of olives anthocyanin "Delphinidin-3-Rhamnoglucoside-7-xyloside"  [1980]

Tanchev, S. (Higher Institute of Food Industry, Provdiv, (Bulgaria)); Codounis, M. (Food Technology Institute, Lycovryssi (Greece));

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The kinetics of thermal degradation of the anthocyanin "delphinidin-3-rhamnoglucoside-7-xyloside" were studied. This anthocyanin was identified for first time in olives. The heat treatment was carried out in a buffer solution of citric acid (pH 2.5, 3.5 and 4.5) at 78 degrees C, 88 degrees C, 98 degrees C and 108 degrees C. The rate of degradation followed first - order reaction kinetics and the effect of temperature on the degradation rate followed the Arrhenius equation. The rate constants were determined and it was found that this anthocyanin was very sensitive at low pH values
From the journal
Georgiki Erevna (Greece)

Bibliographic information

Type:
Bibliography
In AGRIS since:
1986
Volume:
4
Issue:
1
Start Page:
15
End Page:
21
All titles:
"Kinetic of thermal degradation of olives anthocyanin "Delphinidin-3-Rhamnoglucoside-7-xyloside""@eng
Other:
"2 figures. 2 tables. Summaries (Gr, En). Bibliography"
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Bibliographic information

Type:
Bibliography
In AGRIS since:
1986
Volume:
4
Issue:
1
Start Page:
15
End Page:
21
All titles:
"Kinetic of thermal degradation of olives anthocyanin "Delphinidin-3-Rhamnoglucoside-7-xyloside""@eng
Other:
"2 figures. 2 tables. Summaries (Gr, En). Bibliography"