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Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

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Abstract

Storage (4°C and 25°C, 28 days) and thermal (70°C–90°C, 6 h) stabilities of purple sweet potato anthocyanins (PSPAs) with varying concentrations of ascorbic acid (AA) were investigated in a model soft drink medium. For storage stability, the model drink was sterilized at 85°C for 15 min prior to storage. Zero-order kinetics and first-order kinetics were fitted for storage degradation at 4°C and 25°C, respectively. However, all data for thermal degradation fitted first-order kinetics. The temperature dependence on degradation was modeled after the Arrhenius equation. Storage degradation of PSPAs was increased by the presence of AA (40–360 mg/L). Retarded thermal degradation was be achieved by adding 120 mg/L of AA, while accelerated thermal degradation resulted from 360 mg/L of AA. Heat treatment did not markedly change the DPPH radical-scavenging activity of PSPAs.

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Authors and Affiliations

  1. College of Food Science, Southwest University, Chongqing, 400715, China

    Jing Li, Huige Song, Nan Dong & Guohua Zhao

  2. Neijiangshizhongqun Food and Drug Administration, Neijing, 641000, China

    Huige Song

  3. Food Engineering and Technology Research Centre of Chongqing, Chongqing, 400715, China

    Guohua Zhao

  4. Chongqing Sweet Potato Engineering and Technology Centre, Chongqing, 400715, China

    Guohua Zhao

Authors
  1. Jing Li
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  2. Huige Song
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  3. Nan Dong
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  4. Guohua Zhao
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Correspondence to Guohua Zhao.

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Li, J., Song, H., Dong, N. et al. Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid. Food Sci Biotechnol 23, 89–96 (2014). https://doi.org/10.1007/s10068-014-0012-9

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  • DOI: https://doi.org/10.1007/s10068-014-0012-9

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