Effect of Heating Temperature and Time on the Content and Antioxidant Activity of Anthocyanins from Black Currant

Abstract

Abstract: The effects of heating time and temperature on the content and antioxidant activity of anthocyanins in black currant extract were investigated in order to evaluate the heat stability and antioxidant stability of anthocyanins. The extract was heated at 60, 80 ℃ or 100 ℃ for 1—5 h and afterwards analyzed for the content and thermal degradation kinetics of anthocyanins. Besides, the antioxidant stability was assessed by DPPH free radical scavenging, reducing power and ABTS free radical scavenging assays. The results showed that heat induced a significant reduction in anthocyanin content (P ＜ 0.05). The thermal degradation of anthocyanins followed first-order kinetics. The reaction rate constant was increased and the half-time was decreased with increasing heating temperature. The activation energy for the degradation reaction was 71.97 kJ/mol. The scavenging capacities against DPPH and ABTS free radicals as well as reducing power of anthocyanins were attenuated to different extents with increasing heating temperature and time. Accordingly, avoidance of long-term high temperature exposure during processing is necessary to prevent anthocyanin degradation and thus protect its antioxidant activity.

Key words: black currant, anthocyanins, heating, content, antioxidant activity

CLC Number:

TS202.3

References

[1] LA VECCHIA C, ALTIERI A, TAVANI A. VEGETABLES, FRUIT, Antioxidants and cancer: A review of Italian studies[J]. European Journal of Nutrition, 2001, 40: 261–267.
[2] BAZZANO L A, SERDULA M K, LIU S. Dietary intake of fruit and vegetables and risk of cardiovascular disease[J]. Crurent Atherosclerosis Reports, 2003, 5: 492–499.
[3] K?HK?NEN M P, HOPIA A I, HEINONEN M. Berry phenolics and their antioxidant activity[J]. Journal of Agriculture and Food Chemistry, 2001, 49: 4076–4082.
[4] BENVENUTI S, PELLATI F, MELEGARI M, BERTELLI D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia[J]. Journal of Food Science, 2004, 69: 164–169.
[5] KOPONEN J M, HAPPONEN A M, MATTILA P H, T?RR?NEN A R. Contents of anthocyanins and ellagintannins in selected foods consumed in Finland[J]. Journal of Agricultural and Food Chemistry, 2007, 55: 1612–1619.
[6] AMAKURA Y, UMINO Y, TSUJI S, TONOGAI, Y. Influence of jam processing on the radical scavenging activity and phenolic content in berries[J]. Journal of Agriculture and Food Chemistry, 2000, 48: 6292?6297.
[7] BORGES G, DEGENEVE A, MULLEN W, CROZIER A. Identification of flavonoid and phenolic antioxidants in black currant, blueberries, raspberries, red currant, and cranberries[J]. Journal of Agricultural and Food Chemistry, 2010, 58: 3901–3909.
[8] 郭松年, 董周永, 孙海燕, 刘兴华．石榴汁花色苷热稳定性及其降解动力学研究[J]. 农业工程学报, 2008, 24(3): 256–259.
[9] 樊金玲, 朱文学, 巩卫东, 沈军卫, 韩江南, 马海乐, 郭秉印. 蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响[J]. 食品科学, 2010, 31(3): 74–78.
[10] RUBINSKIENE M, VISKELIS P, JASUTIENE I, VISKELIENE R, BOBINAS C. Impact of various factors on the composition and stability of black currant anthocyanins[J]. Food Research International, 2005, 38: 867–871.
[11] HARBOURNE N, JACQUIER J C, MORGAN D J. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods[J]. Food Chemistry, 2008, 111: 204–208.
[12] 贾娜，孔保华，张洪涛. 黑加仑花色苷的提取及抗氧化活性的研究[J]. 食品科学，待发。
[13] 唐琳, 李子江, 赵磊, 王晓阳，王震. 两种PH值法测定玫瑰花花色苷含量的比较[J]. 食品科学, 2009, 30(18): 310-313.
[14] OYAIZU, M. Studies on products of browning reaction: antioxidative activity of products of browning reaction prepared from glucosamine[J]. Journal of Nutrition, 1986, 44: 307–315.
[15] YANG Z D, ZHAI W W. Identi?cation and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)[J]. Innovative Food Science and Emerging Technologies, 2010, 11: 169-176.
[16] OZGEN M, REESE R N, TULIO A Z, SCHEERENS J C, MILLER A R. Modified 2,2-azino-bis-3- ethylbenzothiazoline-6- sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) methods[J]. Journal of Agriculture and Food Chemistry, 2006, 54: 1151-1157.
[17] ZOU Y P, LU Y H, WEI D Z. Antioxidant Activity of a Flavonoid-Rich Extract of Hypericum perforatum L. in Vitro[J]. Journal of Agriculture and Food Chemistry, 2004, 52, 5032?5039.
[18] DORMAN H J D, PELTOKETO A, HILTUNEN R, TIKKANEN M J. Characterization of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs[J]. Food Chemistry, 2003, 83, 255–262.
[19] YU L, HALEY S, PERRET J, HARRIS M, WILSON J, QIAN M. Free radical scavenging properties of wheat extracts[J]. Journal of Agricultural and Food Chemistry, 2002, 50, 1619–1624.
[20] CEMERO?LU B, VELIO?LU S, I?IK S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate[J]. Journal of Food Science, 1994, 59(6): 1216–1218.
[21] WANG W D, XU S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82: 271–275.
[22] 张镜, 温思霞, 廖富林, 黄思梅, 刁树平, 朱远平, 牟利辉, 范玉琴. 温度、光照及 PH 值对阴香花色苷清除 DPPH 自由基活性的影响[J]. 食品科学, 2009, 30 (13): 120–123.
[23] 史海英, 吕晓玲. 紫玉米花色苷抗氧化能力的稳定性[J]. 天津科技大学学报, 2008, 23 (1): 26–28.