Effects of storage temperature on the total phenolic content of Cornelian Cherry (<i>Cornus mas</i> L.) fruits extracts
Keywords:Cornelian cherries, total phenolics, thermal stability, degradation kinetics
Cornelian cherry (Cornus mas L.) fruits are an important source of bioactive compounds, especially phenolics and anthocyanins which exhibit a high antioxidant activity and contribute to their numerous health benefits. The aim of this study was to evaluate the effect of storage temperature on the stability of polyphenolic compounds of Cornelian cherry (Cornus mas L.) fruits extracts, stored under darkness at 2 °C, 22 °C, 55 °C and 75 °C respectively. For all ana-lysed conditions, a first-order reaction kinetics was established for the degradation process of polyphenols. The degradation rate con-stants of the phenolic compounds at 2 °C and 22 °C presented com-parable values (4.79 and 4.88 × 10-3 day-1). The phenolics stored at 75 °C showed the lowest stability, with half-life value (t1/2) and reac-tion rate constant (k) of 8.79 days and 78.76 × 10-3 day-1, respectively. The temperature dependence of the polyphenols degradation rate constants was expressed by calculating the activation energy Ea (33.43 kJ mol-1) and the temperature coefficients Q10 of the process. The Cornelian cherry (Cornus mas L.) fruits extract can be stored at least 2 months at room temperature without significant loss of their bioactive compounds.
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