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    STUDIA CHEMIA - Issue no. 2 / 2011  
         
  Article:   DEGRADATION KINETICS OF ANTHOCYANINS FROM CRUDE ETHANOLIC EXTRACT FROM SOUR CHERRIES.

Authors:  BIANCA MOLDOVAN, LUMINIŢA DAVID, ROXANA DONCA, CRISTIAN CHIŞBORA. 		 
       
         
  Abstract:  Storage stability of anthocyanins in ethanolic extract from dried sour cherry (Prunus cerasus L.) fruits was studied. Total anthocyanins content was determined using the pH differential method. Results indicate that the storage degradation of anthocyanins followed first-order reaction kinetics.

Keywords: sour cherry extract, anthocyanins, degradation kinetics 

 
         
     
         
         
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