Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfly Pea Petal
Kinetics of anthocyanin degradation of butterfly pea petals during extraction at 30, 45 and 60 ┬¼┬¿ΓÇÜ├á├╗C as well as storage at 30, 40 and 50 ┬¼┬¿ΓÇÜ├á├╗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 ┬¼┬¿ΓÇÜ├á├╗C (k=0.04 mol L-1 min-1) and 45 ┬¼┬¿ΓÇÜ├á├╗C (k=0.03 mol L-1 min-1), and stable at 60 ┬¼┬¿ΓÇÜ├á├╗C. Polymeric colour degradation followed zero order kinetics at 30 ┬¼┬¿ΓÇÜ├á├╗C (k=0.026 mol L-1 min-1) and 45 ┬¼┬¿ΓÇÜ├á├╗C (k=0.027 mol L-1 min-1), and stable at 60 ┬¼┬¿ΓÇÜ├á├╗C. During storage, the monomeric anthocyanin pigment followed first order kinetics, at 30 ┬¼┬¿ΓÇÜ├á├╗C (k=0.05 day-1), 40 ┬¼┬¿ΓÇÜ├á├╗C (k=0.07 day-1) and 50 ┬¼┬¿ΓÇÜ├á├╗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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