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. 2018 Oct 25;5:100. doi: 10.3389/fnut.2018.00100

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Copyright © 2018 Muche, Speers and Rupasinghe.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The first-order degradation kinetics plots of individual anthocyanins in juices from “Merlot” (A) and “Ruby” (B) grape cultivars during storage at () 5, () 25, and () 35°C. C3G, cyanidin-3-O-glucoside; Pt3G, petunidin-3-O-glucoside; D3G, delphinidin-3-O-glucoside; Pn3G, peonidin-3-O-glucoside; M3G, malvidin-3-O-glucoside.

Inline graphic — The first-order degradation kinetics plots of individual anthocyanins in juices from “Merlot” (A) and “Ruby” (B) grape cultivars during storage at () 5, () 25, and () 35°C. C3G, cyanidin-3-O-glucoside; Pt3G, petunidin-3-O-glucoside; D3G, delphinidin-3-O-glucoside; Pn3G, peonidin-3-O-glucoside; M3G, malvidin-3-O-glucoside.