Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L) nectar

In this research it is attempted to determine the loss of rutin and total phenolic compounds in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C. Spectrophotometric and liquid chromatographic (HPLC) methods were used to determine the concentrations of total phenolic compounds and rutin, respectively. Thermal degradations of TPC and rutin in rosehip nectar were fitted to a first-order reaction kinetic model. Arrhenius relationship was used in order to describe the temperature dependence of reaction. Activation energies for rutin and TPC between 70 to 95 °C were found to be 46.90 and 35.72 J/mol, respectively.

Kuþburnu (Rosa canina l) nektarýnda rutin ve toplam fenolik bileþiklerin ýsýl parçalanma kinetiði

Bu çalýþmanýn amacý, kuþburnu nektarýnýn 70 ile 95 °C sýcaklýk aralýðýnda periyodik olarak farklý süreyle (0, 5, 10, 15, 20 ve 30 dk.) ýsýl iþleme tabi tutulmasýna baðlý olarak rutin ve toplam fenolik bileþik içeriðinde meydana gelen deðiþimin belirlenmesidir. Kuþburnu nektarýnýn rutin içeriði sývý kromatografisi (HPLC) ve toplam fenolik madde miktarý spektrofotometrik yöntemle analiz edilmiþtir. Isýl iþlem sýrasýnda, kuþburnu nektarýnda ýsýl iþlem uygulamasýna baðlý olarak rutin ve TFB içeriðinin bozunmasý birinci dereceden kinetik modele uymuþtur. Reaksiyonun sýcaklýk baðýmlýlýðý Arrhenius iliþkisi ile tanýmlanmýþtýr. Rutin ve TFB içeriðinin 70 ile 95 °C sýcaklýk aralýðýndaki aktivasyon enerjileri sýrasýyla 46.90 ve 35.72 J/mol olarak bulunmuþtur.