Abstract: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds
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机译：摘要：接骨木浆果（Sambucus nigra L.）被认为是一种有趣的水果，因为其花青素含量高，使产品具有诱人的红色，因此它被认为是一种有趣的水果。目的：本研究的目的是评估接骨木浆果单体花色苷（MAcy）的动力学以及由于热加工和储存引起的颜色降解。方法：采用pH差法测定花青素含量。使用Minolta分光光度计获得CIELab参数，并通过Folin-Ciocalteu方法测定总酚。 MAcy退化和颜色参数a *的演化拟合到一阶模型。结果：a *的降解率比MAcy的降解率低三倍。 a ∗和MAcy降解的活化能分别为140.6和144.6 kJ mol-1。储存期间获得的降解率（k）对于MAcy为0.025 d-1，对于a ∗为0.0064 d-1。在存储过程中，MAcy的初始值降低了50％，在25ºC时为120天，而颜色参数a ∗在432天时。然而，注意到了多酚和抗氧化剂的高度保留。结论：为接骨木浆果汁计算的动力学参数可用于设计热处理以获得高保留率的颜色和生物活性化合物
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