Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations

Nikolic, Milena; Pavlovic, Aleksandra; Mitic, Milan; Mitic, Snezana; Tosic, Snezana; Mrmosanin, Jelena; Pecev-Marinkovic, Emilija

Milena Nikolic, Aleksandra Pavlovic, Milan Mitic, Snezana Mitic, Snezana Tosic, Jelena Mrmosanin, Emilija Pecev-Marinkovic

Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations

Abstract:

Fresh bilberries were processed into sugar and sugar-low jams at high temperatures (90, 95, 100 and 105 °C) in order to follow degradation of total and individual anthocyanins. The greatest reten-tion of all examined compounds was observed in sugar-low jam prepared at 90 °C for 5 minutes, while the greatest loss was detected in sugar jam prepared at 105 °C for 30 min. Cyanidin-3-galactoside and cyanidin-3-glucoside were found to be the most stable, while delphinidin-3-arabinoside and petunidin-3-arabinoside were the least stable.

Keywords:
anthocyanins; antioxidant activity; bilberry; degradation kinetics

Issue: 2020, Volume 71, Issue 3

Pages: 34-44

Publication date: 2020/4/3

https://doi.org/10.37358/RC.20.3.7971

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
NIKOLIC, M., PAVLOVIC, A., MITIC, M., MITIC, S., TOSIC, S., MRMOSANIN, J., PECEV-MARINKOVIC, E., Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations, Rev. Chim., 71(3), 2020, 34-44.

Vancouver
Nikolic M, Pavlovic A, Mitic M, Mitic S, Tosic S, Mrmosanin J, Pecev-Marinkovic E. Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations. Rev. Chim.[internet]. 2020 Mar;71(3):34-44. Available from: https://doi.org/10.37358/RC.20.3.7971

APA 6th edition
Nikolic, M., Pavlovic, A., Mitic, M., Mitic, S., Tosic, S., Mrmosanin, J. & Pecev-Marinkovic, E. (2020). Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations. Revista de Chimie, 71(3), 34-44. https://doi.org/10.37358/RC.20.3.7971

Harvard
Nikolic, M., Pavlovic, A., Mitic, M., Mitic, S., Tosic, S., Mrmosanin, J., Pecev-Marinkovic, E. (2020). 'Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations', Revista de Chimie, 71(3), pp. 34-44. https://doi.org/10.37358/RC.20.3.7971

IEEE
M. Nikolic, A. Pavlovic, M. Mitic, S. Mitic, S. Tosic, J. Mrmosanin, E. Pecev-Marinkovic, "Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations". Revista de Chimie, vol. 71, no. 3, pp. 34-44, 2020. [online]. https://doi.org/10.37358/RC.20.3.7971

Text
Milena Nikolic, Aleksandra Pavlovic, Milan Mitic, Snezana Mitic, Snezana Tosic, Jelena Mrmosanin, Emilija Pecev-Marinkovic,
Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations,
Revista de Chimie,
Volume 71, Issue 3,
2020,
Pages 34-44,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.3.7971.
(https://revistadechimie.ro/Articles.asp?ID=7971)
Keywords: anthocyanins; antioxidant activity; bilberry; degradation kinetics

RIS
TY - JOUR
T1 - Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations
A1 - Nikolic, Milena
A2 - Pavlovic, Aleksandra
A3 - Mitic, Milan
A4 - Mitic, Snezana
A5 - Tosic, Snezana
A6 - Mrmosanin, Jelena
A7 - Pecev-Marinkovic, Emilija
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 3
SP - 34
EP - 44
UR - https://doi.org/10.37358/RC.20.3.7971
KW - anthocyanins
KW - antioxidant activity
KW - bilberry
KW - degradation kinetics
ER -

BibTex
@article{RevCh2020P34,
author = {Nikolic Milena and Pavlovic Aleksandra and Mitic Milan and Mitic Snezana and Tosic Snezana and Mrmosanin Jelena and Pecev-Marinkovic Emilija},
title = {Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations},
journal = {Revista de Chimie},
volume = {71},
number = {3},
pages = {34-44},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.3.7971},
url = {https://revistadechimie.ro/Articles.asp?ID=7971}
}

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