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Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfly Pea Petal

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Kinetics of anthocyanin degradation of butterfly pea petals during extraction at 30, 45 and 60 °C as well as storage at 30, 40 and 50 °C were studied. the best method for cell wall destruction prior to extraction was chosen in terms of the highest monomeric and polymeric anthocyanin yield. the four treatments include freezing, mechanical using mortar and pestle, steam blanching and hot water blanching. the extraction was conducted for 240 and 360 minutes in dark, with a ratio of petal to solvent (HCl in aquadest pH 4.5) of 1:4 (w/v). the best treatment for cell wall destruction was the mechanical treatment. the storage was conducted for seven days in dark. Monomeric anthocyanin pigment increase showed zero order kinetics at 30 °C (k=0.04 mol L-1 min-1) and 45 °C (k=0.03 mol L-1 min-1), and stable at 60 °C. Polymeric colour degradation followed zero order kinetics at 30 °C (k=0.026 mol L-1 min-1) and 45 °C (k=0.027 mol L-1 min-1), and stable at 60 °C. During storage, the monomeric anthocyanin pigment followed first order kinetics, at 30 °C (k=0.05 day-1), 40 °C (k=0.07 day-1) and 50 °C (k=0.16 day-1) with activation energy of 44.6 kJ mol-1. While it was inconclusive that polymeric colour followed Arrhenius equation in regards to temperature.

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Availability

B01750

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1750

Publisher

: Swiss German University., 2014

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT
Extraction
Butterfly pea
Storage
Anthocyanins
Cell wall destruction
Reaction rate

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