Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage

Rhim, Jong-Whan

  • Published : 20020800
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Abstract

The effects of temperature and soluble solids on degradation of anthocyanins in red flower cabbage pigment solutions were investigated over temperature ranges between 60 and $90^{\circ}C$. Thermal degradation of the pigment followed the first order reaction kinetics. Activation energies associated with the thermal degradation of the red flower cabbage anthocyanin pigment solutions ranged from 59.77 to 82.77 kJ/mol depending on the pigment concentration, which were comparable with those of anthocyanins from other sources. These results suggest that anthocyanins from red flower cabbage may be useful as a potential source of natural colorants.

Keywords

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