Table 2.
Degradation kinetic parameters of anthocyanins of “Merlot” and “Ruby” grape juices stored at 5, 25, and 35°C.
| Compoundsa | Cultivar | Temp.(°C) | k (days−1) | R2 | Ao (mg/L) | Ae (mg/L) | t1/2(days) | Ea (kJ/mol) | r2 |
|---|---|---|---|---|---|---|---|---|---|
| M3G | “Merlot” | 5 | 0.03 | 0.90 | 46.17 | 20.92 | 25.67 | 26.57 | 0.94 |
| 25 | 0.04 | 0.99 | 46.67 | 0.97 | 16.50 | ||||
| 35 | 0.09 | 0.99 | 47.92 | 1.28 | 7.62 | ||||
| “Ruby” | 5 | 0.02 | 0.97 | 42.83 | 6.58 | 34.66 | 49.63 | 0.91 | |
| 25 | 0.14 | 0.96 | 44.94 | 2.70 | 4.95 | ||||
| 35 | 0.14 | 0.98 | 44.95 | 1.77 | 4.95 | ||||
| Pt3G | “Merlot” | 5 | 0.04 | 0.93 | 19.13 | 7.74 | 17.33 | 17.33 | 0.79 |
| 25 | 0.05 | 0.98 | 18.73 | 0.31 | 13.86 | ||||
| 35 | 0.09 | 1.00 | 19.33 | 0.19 | 7.70 | ||||
| “Ruby” | 5 | 0.04 | 0.97 | 16.96 | 3.89 | 15.75 | 26.52 | 0.98 | |
| 25 | 0.11 | 0.98 | 17.17 | 0.29 | 6.48 | ||||
| 35 | 0.13 | 0.98 | 17.22 | 0.46 | 5.33 | ||||
| D3G | “Merlot” | 5 | 0.04 | 0.83 | 25.22 | 9.88 | 17.33 | 18.42 | 0.79 |
| 25 | 0.05 | 0.97 | 24.40 | 0.39 | 13.86 | ||||
| 35 | 0.10 | 0.99 | 25.09 | 0.38 | 7.29 | ||||
| “Ruby” | 5 | 0.01 | 0.87 | 21.42 | 4.28 | 69.31 | 63.30 | 0.94 | |
| 25 | 0.10 | 0.99 | 21.80 | 0.43 | 6.73 | ||||
| 35 | 0.12 | 0.98 | 21.87 | 0.63 | 5.55 | ||||
| Pn3G | “Merlot” | 5 | 0.03 | 0.91 | 13.09 | 5.17 | 23.10 | 11.75 | 0.79 |
| 25 | 0.04 | 0.98 | 13.02 | 0.00 | 17.33 | ||||
| 35 | 0.05 | 0.98 | 13.73 | 0.04 | 13.86 | ||||
| “Ruby” | 5 | 0.02 | 0.91 | 11.45 | 2.94 | 36.48 | 29.75 | 0.99 | |
| 25 | 0.05 | 0.99 | 12.63 | 0.11 | 25.67 | ||||
| 35 | 0.07 | 0.97 | 12.51 | 0.27 | 16.50 | ||||
| C3G | “Merlot” | 5 | 0.03 | 0.88 | 3.83 | 1.74 | 23.10 | 19.69 | 0.99 |
| 25 | 0.05 | 0.99 | 3.77 | 0.02 | 13.86 | ||||
| 35 | 0.07 | 0.99 | 3.87 | 0.02 | 9.90 | ||||
| “Ruby” | 5 | 0.00 | 0.97 | 2.51 | 0.47 | 173.29 | 66.5 | 0.94 | |
| 25 | 0.05 | 0.99 | 2.44 | 0.01 | 14.75 | ||||
| 35 | 0.06 | 0.99 | 2.45 | 0.01 | 12.16 | ||||
| Total ACYb (HPLC) | “Merlot” | 5 | 0.01 | 0.80 | 167.00 | 70.00 | 138.63 | 21.93 | 0.99 |
| 25 | 0.01 | 0.97 | 188.94 | 6.70 | 99.02 | ||||
| 35 | 0.01 | 0.99 | 178.00 | 9.90 | 86.64 | ||||
| “Ruby” | 5 | 0.00 | 0.90 | 184.40 | 91.20 | 231.05 | 39.60 | 0.91 | |
| 25 | 0.00 | 0.96 | 173.89 | 40.01 | 173.29 | ||||
| 35 | 0.01 | 0.99 | 181.00 | 14.00 | 115.52 | ||||
| Total ACYc | “Merlot” | 5 | 0.03 | 0.92 | 102.76 | 0.03 | 138.63 | 16.92 | 0.86 |
| 25 | 0.04 | 0.99 | 107.52 | 0.04 | 99.02 | ||||
| 35 | 0.08 | 1.00 | 109.82 | 0.08 | 86.64 | ||||
| “Ruby” | 5 | 0.02 | 0.94 | 92.00 | 0.02 | 231.05 | 43.39 | 0.97 | |
| 25 | 0.09 | 0.98 | 98.00 | 0.09 | 173.29 | ||||
| 35 | 0.12 | 0.98 | 98.00 | 0.12 | 115.52 |
a
C3G, cyanidin-3-O-glucoside; Pt3G, petunidin-3-O-glucoside; D3G, delphinidin-3-O-glucoside; Pn3G, peonidin-3-O-glucoside and M3G, malvidin-3-O-glucoside.
b
Total ACY (HPLC), the sum of the five major anthocyanin as quantified by HPLC.
c
Total ACY, total anthocyanin by pH differential method expressed as M3G.