Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

André Sinela,Nadirah Rawat,Christian Mertz,Nawel Achir,Hélène Fulcrand,Manuel Dornier

Food Chemistry（2017）

引用 147|浏览16

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摘要

•Kinetics parameters of anthocyanins were determined by non linear regression.•Degradation products were identified and quantified.•Anthocyanins degrade according to at least two different mechanisms.

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关键词

Hibiscus sabdariffa,Delphinidin 3-O-sambubioside,Cyanidin 3-O-sambubioside,Thermal degradation,Kinetics

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