Investigation of the Influences of Temperature, Ascorbic Acid and pH on the Kinetics of Degradation of Red Beet ( Beta vulgaris L.) Betacyanins

Abstract

In this study, the effect of ascorbic acid addition as stabilizer on degradation kinetics of betacyanin pigments of red beet (Beta vulgaris L.) extract was investigated under different temperature (4, 25, 40, 60^oC) and pH (5.5, 7.5, 9.5) conditions. In general, although the degradation of betacyanins seems to follow the first-order reaction kinetics under all investigated conditions, it was determined that the degradation kinetics of betacyanins shows a change and indicates a better fit to the second order reaction kinetics at pH 5.5 with the addition of ascorbic acid and at the temperature of 4°C. It was observed that reaction rate constant (k) values increased significantly with increasing pH and temperature. k values decreased significantly while activation energy (Ea) values increased with the addition of ascorbic acid. Among all results, the lowest k value was reached at 4^oC and pH 5.5 with a value of 0.006×10^-3 min^-1 in the samples with ascorbic acid, while the highest k value was reached at 60^oC and 9.5 pH with a value of 28.65×10^-3 min^-1 in the samples without ascorbic acid. Activation energy value ranging between 53.4 and 87.7 kJ/mol was found to be lowest at pH 9.5. The kinetic of color change was also evaluated using the first order model.

Keywords

• Betacyanin,Red beet,Ascorbic acid,Kinetic

SICAKLIK, ASKORBiK ASiT VE pH’NIN KIRMIZI PANCAR (Beta vulgaris L.) BETASiYANiNLERiNiN BOZUNMA KiNETiĞi ÜZERiNE ETKiLERiNiN iNCELENMESi

Abstract

Bu çalışmada farklı sıcaklık (4, 25, 40, 60^oC) ve pH (5.5, 7.5, 9.5) koşullarında stabilizatör olarak askorbik asit ilavesinin kırmızı pancar (Beta vulgaris L.) suyu betasiyanin pigmentlerinin bozunma kinetiği üzerine etkileri incelenmiştir. Betasiyaninlerin bozunumunun tüm koşullar için birinci dereceden reaksiyon kinetiğini takip ettiği tespit edilmiştir. Reaksiyon hız sabiti (k) değerlerinin artan pH ve sıcaklık ile önemli derecede arttığı gözlenmiştir. Askorbik asit ilavesi ile k değerleri önemli oranda azalırken, aktivasyon enerjisi (Ea) değerleri artmaktadır. Tüm sonuçlar içerisinde en düşük k değerine 4^oC’de 5.5 pH’da askorbik asit ilave edilmiş örneklerde 0.006×10^-3 dak^-1 değeri ile ulaşılırken en yüksek k değerlerine 60^oC’de 9.5 pH’da askorbik asit ilavesiz örneklerde 28.65×10^-3 dak^-1 değeri ile ulaşılmıştır. 53.4-87.7 kJ/mol arasında değişen aktivasyon enerjisi değerleri, pH 9.5’ta en düşük bulunmuştur. Ayrıca örneklerin renk değişim kinetiği de birinci dereceden model kullanılarak incelenmiştir.

Keywords

• Betasiyanin,Kırmızı pancar,Askorbik asit,Kinetik

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