title: Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.
abstract: Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had highert1/2values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.
authors.affiliation: Department of Food Preservation, Faculty of Food Science, Corvinus University of Budapest, Villányi út 29-43, HU-1118 Budapest, Hungary.
authors.forename: Lilla
authors.initials: L
authors.lastname: Szalóki-Dorkó
authors.affiliation: Department of Soil Science and Water Management, Faculty of Horticultural Science Corvinus University of Budapest, Villányi út 29-43, HU-1118 Budapest, Hungary.
authors.forename: György
authors.initials: G
authors.lastname: Végvári
authors.affiliation: Department of Biometrics and Agrarinformatics, Faculty of Horticultural Science, Corvinus University of Budapest, Villányi út 29-43, HU-1118 Budapest, Hungary.
authors.forename: Márta
authors.initials: M
authors.lastname: Ladányi
authors.affiliation: Department of Fruit Science, Faculty of Horticultural Science, Corvinus University Corvinus University of Budapest, Villányi út 29-43, HU-1118 Budapest, Hungary.
authors.forename: Gitta
authors.initials: G
authors.lastname: Ficzek
authors.affiliation: Department of Food Preservation, Faculty of Food Science, Corvinus University of Budapest, Villányi út 29-43, HU-1118 Budapest, Hungary.
authors.forename: Mónika
authors.initials: M
authors.lastname: Stéger-Máté
keywords: HPLC; Prunus cerasus; colour changes; half-life of anthocyanins; heat degradation; juice