Author/Authors :
kadakal, çetin pamukkale university - engineering faculty - food engineering department, Denizli, Turkey , duman, tolga pamukkale university - engineering faculty - food engineering department, Denizli, Turkey
Title Of Article :
Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L.) nectar
Abstract :
In this research it is attempted to determine the loss of rutin and total phenolic compounds in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C. Spectrophotometric and liquid chromatographic (HPLC) methods were used to determine the concentrations of total phenolic compounds and rutin, respectively. Thermal degradations of TPC and rutin in rosehip nectar were fitted to a first-order reaction kinetic model. Arrhenius relationship was used in order to describe the temperature dependence of reaction. Activation energies for rutin and TPC between 70 to 95 °C were found to be 46.90 and 35.72 J/mol, respectively.
NaturalLanguageKeyword :
Degradation kinetics , HPLC , Phenolic , Rosehip nectar , Rutin , Water , soluble vitamin
JournalTitle :
Pamukkale University Journal Of Engineering Sciences
