Anthocyanin degradation kinetics and thermodynamic analysis of Hibiscus rosa-sinensis L. Clitoria ternatea L. and Hibiscus sabdariffa L.

Progress in Energy and Environment Pub Date : 2022-08-23 DOI:10.37934/progee.19.1.112

Choon Yoong Cheok, Anusuyah Ragunathan

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引用次数: 2

Abstract

Anthocyanins are natural occurrence red pigments existed in most flowers with high health benefited values. These anthocyanins rich flowers have a short shelf life and fast degradation when in fresh stage. These anthocyanins rich flowers have a short shelf life and fast degradation when in fresh stage. Therefore, drying is a conventional way to preserve them from rotten in order to be reachable for urban consumers who have busy life style and limited space for planting. The present study was conducted to evaluate the anthocyanin degradation kinetics of Hibiscus rosa-sinensis L., Clitoria ternatea L. and Hibiscus sabdariffa L. at drying temperatures of 50, 60, 70 and 80 °C for durations of 10, 20, 30 and 40 min. Anthocyanin degradation kinetic order of Hibiscus rosa-sinensis L., Clitoria ternatea L. and Hibiscus sabdariffa L. were determined by constructing natural logarithm Arrhenius equation plots from k values obtained from zero-, first-, and second-order integrated rate law plots at each temperature levels of 50 °C, 60 °C, 70 °C and 80 °C, based on the highest coefficient of determination (R2). Fresh flower of Clitoria ternatea L. has been revealed possessed the highest amount of TMA followed by Hibiscus sabdariffa L. and the Hibiscus rosa-sinensis L. Results revealed that anthocyanins degradation for Hibiscus rosa-sinensis L. and Clitoria ternatea L. followed first-order kinetic behaviour, while Hibiscus Sabdariffa L. followed the second-order. Anthocyanins of Hibiscus Sabdariffa L. has been discovered having high k values which led to shorter half-life values. However, anthocyanins of Hibiscus Sabdariffa L. is more stable during heat drying treatment as evidenced by higher activation energy and activation enthalpy, but lower free Gibbs energy and absolute value of entropy in comparison to Hibiscus rosa-sinensis L. and Clitoria ternatea L. Therefore, Hibiscus sabdariffa L. is highly recommended to be used as food colorant in food processing industries which involve heating.

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花青素的降解动力学及热力学分析。

花青素是天然存在于大多数花卉中的红色色素，具有很高的保健价值。这些花青素丰富的花在新鲜阶段具有保质期短，降解快的特点。这些花青素丰富的花在新鲜阶段具有保质期短，降解快的特点。因此，干燥是一种传统的防止腐烂的方法，以便于生活繁忙，种植空间有限的城市消费者。本研究评价了在50、60、70和80℃干燥10、20、30和40 min条件下，芙蓉、三阴和芙蓉花青素的降解动力学。利用k值(0 -、1 -、1 -)构建自然对数Arrhenius方程图，确定了芙蓉、三阴和芙蓉的花色苷降解动力学顺序。以及基于最高决定系数(R2)的50℃、60℃、70℃和80℃各温度水平下的二阶积分速率律图。结果表明，花青素的降解动力学行为为一级动力学行为，而木槿的降解动力学行为为二级动力学行为，其中花青素的降解动力学行为为一级动力学行为。发现木槿花青素具有较高的k值，导致半衰期较短。而木槿花青素在热干燥处理过程中的稳定性较好，表现为活化能和活化焓较高，但游离吉布斯能和熵绝对值较低，因此，在涉及加热的食品加工行业中，木槿花青素被推荐作为食品着色剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Progress in Energy and Environment

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