Effects of temperature and pH on the degradation of anthocyanins from butterfly pea petals (Clitoria ternatea L.) = ผลของอุณหภูมิและค่าความเป็นกรดด่างต่อการสลายของแอนโทไซยานินในดอกอัญชัน
- ผู้เขียน
ดวงพร สำเภาเงิน
- เอกสารที่มา
วิทยานิพนธ์. (2007) 60 หน้า
หัวข้อ:
บทคัดย่อ
This research aimed to investigate the degradation kinetics of anthocyanins in butterfly pea petal extract during heating at 60, 70 80, 90 and 100 °C at pH 3 and 6. The anthocyanins content decreased when the heating time increased. During heating butterfly pea anthocyanins at pH 6 showed higher heat stability than at pH 3. The degradation of anthocyanins at both pH followed first order reactiion kinetics. Activation energies of the degradation of the degradation of butterfly pea anthocyanins were 22.17 and 26.21 kJ/mol at pH 3 and 6, respectively, The total antioxidant activity was also observed during heating and it was noted that butterfly pea extract exhibited high antioxidant activity. The total antioxidant activity of butterfly pea slightly decreased during heating at both pH