naa a22 4500 510724744 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0910-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0910-x Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry ( Fragaria vesca ) Pulp During Heating [Elektronische Daten] [Deniz Özşen, Hande Erge] This study determined the effect of heat treatment on bioactive compounds (total monomeric anthocyanins and total phenolics) and the visual colour of wild strawberry (Fragaria vesca) pulp within the temperature range 60-90°C. The change in the antioxidant activities of the samples was also evaluated. Total monomeric anthocyanins and total phenolics degraded with increasing temperature and time. First-order kinetic models were determined for those reactions. The activation energies for the degradation of total monomeric anthocyanins and total phenolics were 21.6 and 18.95kJmol−1, respectively. The change in visual colour of wild strawberry pulp was also determined using CIE L*a*b* colour parameters. The change in colour parameters also followed first-order reaction kinetics. Activation energies for the variation of colour parameters were within the range 11.92-63.23kJmol−1. The antioxidant activities of heated wild strawberry pulp increased with increasing temperature and time. Springer Science+Business Media, LLC, 2012 Total monomeric anthocyanins nationallicence Totalphenolics nationallicence Wild strawberry nationallicence Antioxidant activity nationallicence Colour nationallicence Özşen Deniz Faculty of Engineering and Architecture, Food Engineering Department, Abant İzzet Baysal University, Campus of Gölköy, 14280, Bolu, Turkey aut Erge Hande Faculty of Engineering and Architecture, Food Engineering Department, Abant İzzet Baysal University, Campus of Gölköy, 14280, Bolu, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2261-2267 1935-5130 6:9<2261 2013 6 11947 https://doi.org/10.1007/s11947-012-0910-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0910-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Özşen Deniz Faculty of Engineering and Architecture, Food Engineering Department, Abant İzzet Baysal University, Campus of Gölköy, 14280, Bolu, Turkey aut NATIONALLICENCE 700 1- Erge Hande Faculty of Engineering and Architecture, Food Engineering Department, Abant İzzet Baysal University, Campus of Gölköy, 14280, Bolu, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2261-2267 1935-5130 6:9<2261 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer