Effect of hydrogen peroxide on sour cherry anthocyanins

Degradation of sour cherry anthocyanins was studied at different H2O2 conce ntrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degr adation reaction fitted to a first order kinetic model progressed very rapi dly even at low H2O2 concentrations. Thus, the t(1/2) values at 20C varied between 111-20 h in the concentration range of 0.233-2.327 mmol.L-1 H2O2. T he degradation of anthocyanins occurred at a faster rate with increasing te mperature at 5.82 and 11.63 mmol.L-1 H2O2 concentrations. Between 25-55C, a ctivation energies (E-a) were 9.53 and 10.60 kcal.mol(-1) for 5.82 and 11.6 3 mmol.L-1 H2O2 concentrations, respectively. Higher E-a value at 11.63 mmo l.L-1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = -0.0031x(2) 0.0218x + 0.0008, R-2 = 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233-2.327 mmol.L-1. According to this equa tion, k of 1,12 x 10(-3) h(-1) and t(1/2) of 26 clays at 20C may be expecte d at 0.5 ppm (0.0147 mmol.L-1) H2O2 concentration, i,e., the max. allowable H2O2 level by FDA in the finished food packages.