. 2020 Jan 6;25(1):225. doi: 10.3390/molecules25010225

Table 2.

First order degradation rates (k [1/day]) obtained during shelf-life experiment for the identified anthocyanins in the strawberry extract stored at 4 °C, 25 °C and 37 °C and their activation energies (E_a [KJ/mol]) (citric buffer pH = 3, 50 mM).

		k [1/day]			E_a [kJ/mol]
	Storage Temperature	4 °C	25 °C	37 °C
Compound Name		4 °C	25 °C	37 °C
Pelargonidin-3-O-glucoside		0.0089 ± 0.0007 ^{a, A}	0.05 ± 0.01 ^b, ^A	0.274 ± 0.007 ^{c, A}	71.5 ± 14.3 ^A
Pelargonidin-3-O-rutinoside		0.007 ± 0.001 ^{a, B}	0.034 ± 0.007 ^{b, B}	0.21 ± 0.01 ^{c, B}	70.3 ± 17.0 ^A
Cyanidin-3-O-glucoside		0.010 ± 0.003 ^{a, AB}	0.040 ± 0.008 ^{b, A}	0.250 ± 0.005 ^{c, AB}	66.7 ± 17.9 ^A
5-Pyranopelargonidin-3-O-glucoside		0.0003 ± 0.00011^{a, C}	0.002 ± 0.009 ^{a, C}	0.015 ± 0.004 ^{b, C}	105.2 ± 8.8 ^B
Pelargonidin-3-O-malonylglucoside		0.0105 ± 0.0009 ^{a, D}	0.07 ± 0.02 ^{b, A}	0.35 ± 0.01 ^{c, D}	73.6 ± 11.2 ^A

* Values with different letters indicate significant (p < 0.05) differences. Small letters represent differences in rows (effect of temperature for the same compound) and capital letters for columns (differences between structurally different anthocyanins). * Significant increase in degradation rates of 5-pyranopelatgonidin-3-O-glucoside was observed only between 37 °C to 4 °C and 25 °C, thus E_a is calculated but is more prone to errors.