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

Table 1

Anthocyanins content in PW, PCA. PS, PM, and PN expressed as μg/g at 25°C and after 20 min of treatment at 100°C.

Juice	PW		PCA		PS		PM		PN
Anthocyanin	25°C	100°C	25°C	100°C	25°C	100°C	25°C	100°C	25°C	100°C
C3G	37.89 ± 2.87	28.17 ± 1.78	32.30 ± 1.25	27.02 ± 1.78	21.47 ± 1.99	23.16 ± 1.54	24.62 ± 1.41	35.40 ± 1.24	87.05 ± 1.52	7.25 ± 0.09
C3R	434.61 ± 11.54	336.42 ± 15.98	559.55 ± 52.21	309.08 ± 11.78	403.36 ± 14.32	316.47 ± 17.56	421.07 ± 16.27	396.99 ± 5.01	525.88 ± 3.14	18.30 ± 1.87
P3G	0	0	0.93 ± 0.12	0.65 ± 0.10	0	0	1.58 ± 0.45	4.16 ± 1.01	16.36 ± 0.48	0
P3R	236.78 ± 14.54	183.36 ± 10.24	300.71 ± 11.24	166.22 ± 2.36	217.21 ± 10.87	174.65 ± 9.47	224.87 ± 11.47	215.12 ± 14.21	415.54 ± 5.69	36.48 ± 2.94

C3G: cyanidin 3-xyloside/cyanidin 3-glucoside; C3R: cyanidin 3-rutinoside; P3G: peonidin 3-glucoside; P3R: peonidin 3-rutinoside.