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Molecules 2012, 17(10), 11655-11666; doi:10.3390/molecules171011655

Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent

Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028, Cluj-Napoca, Romania
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Received: 20 August 2012 / Revised: 20 September 2012 / Accepted: 21 September 2012 / Published: 28 September 2012
(This article belongs to the Section Natural Products)
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Abstract

European cranberrybush (Viburnum opulus L.) fruits are well known for their biological properties, of which some are due to the presence of anthocyanins in the berries. Current literature provides little information concerning these fruits. The stability of anthocyanins from Viburnum opulus fruits, in aqueous and ethanolic extracts, stored under darkness for 7 days at different temperatures (2 °C, 37 °C and 75 °C) and pH values (pH = 3 and 7), was studied here. The lowest stability was showed by the anthocyanins from the water extract stored at 75 °C and pH = 7, with half-life and constant rate values of 1.98 h and 0.3488 h−1, respectively. The results showed a good correlation between the total anthocyanin content (determined using the pH differential method) and the time of storage, with determination coefficients varying from R2 = 0.9298 to R2 = 0.9971. Results indicate that the storage degradation of anthocyanins followed first-order reaction kinetics under all investigated conditions.
Keywords: anthocyanins; cranberrybush (Viburnum opulus L.) fruits; stability; degradation kinetics anthocyanins; cranberrybush (Viburnum opulus L.) fruits; stability; degradation kinetics
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Moldovan, B.; David, L.; Chişbora, C.; Cimpoiu, C. Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent. Molecules 2012, 17, 11655-11666.

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