title: Sonodegradation of cyanidin-3-glucosylrutinoside: degradation kinetic analysis and its impact on antioxidant capacity in vitro.
abstract: BACKGROUND
  As an alternative preservation method for thermal treatment, ultrasound comprises a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, the recent literature indicates that anthocyanin degradation occurs when ultrasound is applied in juice at high amplitude parameters. Such work has mainly focussed on the effect of ultrasound on stability, the antioxidant capacity of cyanidin-3-glucosylrutinoside (Cy-3-glc-rut) and the correlation between anthocyanin degradation and ·OH generation in a simulated system.
  
  
  RESULTS
  The spectral intensities of Cy-3-glc-rut at 518 and 282 nm decreased with increasing ultrasound power and treatment time. The degradation of Cy-3-glc-rut was consistent with first-order reaction kinetics (r2> 0.9000) and there was a good linear correlation between anthocyanin degradation and hydroxyl radical formation induced by ultrasound (r2= 0.9258). Moreover, a decrease in the antioxidant activity of Cy-3-glc-rut after ultrasound evaluated by the 1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power methods was observed.
  
  
  CONCLUSIONS
  Overall, the results of the present study show that ultrasound will accelerate the degradation of Cy-3-glc-rut with the growth of power over time. © 2016 Society of Chemical Industry.
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.|Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Jianxia
authors.initials: J
authors.lastname: Sun
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.
authors.forename: Xinghua
authors.initials: X
authors.lastname: Li
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.|Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Xinyu
authors.initials: X
authors.lastname: Lin
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.|Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Zhouxiong
authors.initials: Z
authors.lastname: Mei
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.|Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Yitao
authors.initials: Y
authors.lastname: Li
authors.affiliation: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Ding
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Weibin
authors.initials: W
authors.lastname: Bai
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification; D005960:Glucosides / Q000737:chemistry* / Q000302:isolation & purification; D017665:Hydroxyl Radical / Q000737:chemistry; D007700:Kinetics; D010936:Plant Extracts / Q000737:chemistry; D065856:Rubus / Q000737:chemistry*; D000069453:Ultrasonic Waves
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D010936:Plant Extracts; D017665:Hydroxyl Radical
keywords: anthocyanin; antioxidant activity; cyanidin-3-glucosylrutinoside (Cy-3-glc-rut); degradation; hydroxyl radicals; ultrasound