Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Abstract

ABSTRACT: Degradations were studied at different hydrogen peroxide (H 2 O 2 ) concentrations (9.31 to 27.92 mmol. L 1 ) over a range of 10° to 30 °C. Degradation of anthocyanins by H 2 O 2 was described by first‐order function. Comparison of t 1/2 values revealed that sour cherry anthocyanins were the most resistant to H 2 O 2 , followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H 2 O 2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective E a values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol 1 ; and Q 10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.