Degradation kinetics and <i>in vitro</i> digestive stability of selected bioactive compounds from a beverage formulated with butterfly pea flowers

Santos, Renata Oliveira; Keller, Laura Monteiro; Oliveira, Vanessa Sales de; Bucher, Carlos Alberto; Barbosa Junior, José Lucena; Vicente, Juarez; Barbosa, Maria Ivone Martins Jacintho

doi:10.1590/0103-8478cr20210146

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FOOD TECHNOLOGY • Cienc. Rural 52 (5) • 2022 • https://doi.org/10.1590/0103-8478cr20210146 linkcopy

Degradation kinetics and in vitro digestive stability of selected bioactive compounds from a beverage formulated with butterfly pea flowers

Cinética de degradação e estabilidade digestiva in vitro de compostos bioativos selecionados de uma bebida formulada com flores de feijão borborleta

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values significantly decreased with an increase in the temperature (P < 0.05). The findings were similar for the degradation of anthocyanins and ascorbic acid, which followed first-order kinetics in all the systems. The samples heated at 80 °C presented the highest degradation rate (k_obs), as well as higher percentages of degradation at the end of digestive stability in vitro.

Key words:
thermal stability; anthocyanin; ascorbic acid; Clitoria ternatea L.; digestive stability.

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[TFN2] MA = monomeric anthocyanins; AA = ascorbic acid; k _obs = degradation constant; t_1/2 = half-life time; A_e = activation energy; r² = determination coefficient; P = P value; E = average relative error.

Model system	Component	Temperature (°C)	k_obs ×10⁻⁴ (min⁻¹)	t_1/2 (min)	r²	p×10⁻¹⁰	A_e (kJ/mol)	E (%)
Isotonic	AA	60	72.30	95.87	0.955	0.61	9.22	1.05
		70	85.00	81.55	0.905	59.60		1.23
		80	87.20	79.49	0.934	13.76		1.05
Isotonic	MA	60	21.70	319.4	0.946	15.01	9.69	3.82
		70	25.70	269.7	0.970	0.34		3.02
		80	26.50	261.6	0.955	5.36		5.58
Buffer	MA	60	28.80	240.7	0.955	1.70	23.33	1.88
		70	37.60	184.3	0.963	1.41		3.58
		80	46.40	149.4	0.918	3.89		1.31
AA + Buffer	MA	60	36.40	190.4	0.980	0.00	4.00	0.97
		70	38.90	178.2	0.978	0.00		0.98
		80	39.30	176.4	0.961	0.05		1.07