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

Figure 2

Isothermal degradation of anthocyanin in PW (a), PCA (b), PS (c), and PM (d) as described by first-order kinetic model at different temperatures (♦ 50°C, ■ 70°C, ▲ 90°C, □ 100°C, ◇ 110°C, and ∆ 120°C).

(a)

(b)

(c)

(d)