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

Year 2018, Volume: 23 Issue: 2, 217 - 232, 31.08.2018

İşıl Barutçu Mazı Esra Tekin Hasan Türe

https://doi.org/10.17482/uumfd.371118

Cited By: 1

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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