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

Table 2

Estimated kinetic parameters (rate constant (k) and activation energy E_a) of anthocyanins thermal degradation in plum juices.

Juice	Temperature °C	k·10^−2 (min^−1)	R^2	t1/2 (h)	Ea (kJ/mol)	R^2
PW	50	0.18 ± 0.01^a	0.99	6.27 ± 1.15	42.40 ± 6.87	0.90
	70	0.23 ± 0.02	0.85	5.01 ± 0.57
	90	0.52 ± 0.05	0.94	2.18 ± 0.23
	100	0.87 ± 0.11	0.85	1.32 ± 0.10
	110	1.08 ± 0.07	0.98	1.06 ± 0.16
	120	2.87 ± 0.47	0.94	0.40 ± 0.02
PCA	50	0.04 ± 0.01	0.75	25.08 ± 1.28	40.70 ± 4.25	0.99
	70	0.11 ± 0.01	0.97	10.03 ± 0.98
	90	0.23 ± 0.02	0.87	5.01 ± 0.57
	100	0.34 ± 0.05	0.76	3.34 ± 1.04
	110	0.46 ± 0.04	0.89	2.50 ± 0.69
	120	1.17 ± 0.11	0.9	0.98 ± 0.15
PS	50	0.36 ± 0.01^a	0.93	3.13 ± 0.15	23.03 ± 3.53	0.91
	70	0.46 ± 0.08	0.92	2.50 ± 0.15
	90	0.59 ± 0.11	0.85	1.92 ± 0.10
	100	1.05 ± 0.12	0.96	1.09 ± 0.09
	110	1.35 ± 0.17	0.93	0.85 ± 0.06
	120	1.54 ± 0.12	0.88	0.74 ± 0.09
PM	50	0.11 ± 0.08^a	0.74	10.03 ± 0.38	35.99 ± 3.60	0.96
	70	0.34 ± 0.07	0.83	3.34 ± 0.16
	90	0.57 ± 0.05	0.91	2.00 ± 0.23
	100	1.03 ± 0.12	0.96	1.11 ± 0.09
	110	1.10 ± 0.14	0.93	1.04 ± 0.08
	120	1.17 ± 0.25	0.96	0.98 ± 0.04
PN	50	8.21 ± 3.49	0.96	0.14 ± 0.003	14.19 ± 2.39	0.92
	70	10.93 ± 1.69	0.99	0.10 ± 0.006
	90	13.04 ± 1.39	0.99	0.08 ± 0.001
	100	14.64 ± 2.09	0.99	0.07 ± 0.005
	110	20.92 ± 0.50	0.99	0.05 ± 0.002

^aStandard errors.