Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

Figure 1

HPLC chromatogram of plum anthocyanins at 25°C and after 20 minutes of treatment at 100°C from (a) plum juice with water (PW), (b) plum juice with citric acid (PCA), (c) plum juice with sugars (PS), (d) plum juice with mixture (PM), and (e) natural plum juice (PN) at 520 nm. For PW, PCA, PS, and PM, peaks represent (1) cyanidin 3-glucoside; (2) cyanidin 3-rutinoside; (3) peonidin 3-glucoside; (4) peonidin 3-rutinoside. Peak assignments are given in Table 1.

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(b)

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