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

Figure 6

Heat-induced structural changes of anthocyanins from simulated and natural plum juices monitored as maximum emission wavelength (λ_max) at different temperatures when excited at 270 nm. PW (black diamonds), PCA (black squares), PS (black triangles), PM (empty diamonds), and PN (empty squares). Three independent tests were carried out in each case and SD was lower than 3.5%.