Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study

摘要: Abstract The effect of thermal treatment on the degradation polyphenolic compounds in plum extract was investigated range 70–110 °C by means fluorescence spectroscopy and spectrophotometric techniques. results suggested that represents a multicomponent system with different species. heating resulted structural changes led to significant decrease intensity at higher temperature when solutions were excited 300 nm, whereas, 410 nm, increase measured 70 110 °C. Degradation rate constants estimated using first order kinetic model. Temperature dependence expressed according Arrhenius total monomeric anthocyanins showed highest comparison other polyphenols, as well antioxidant activity.