Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics

Five anthocyanins were detected in the sweet cherry extract as follows: cyanidin 3-rutinoside, cyanidin 3-glucoside, peonidin 3-rutinoside, peonidin 3-glucoside, and pelargonidin 3-rutinoside, whereas the cyanidin 3-rutinoside was found to be in the highest amount. The effect of thermal treatment on the degradation of the polyphenolic compounds in sweet cherry extract was investigated in the range of 70–120 °C by means of fluorescence spectroscopy and spectrophotometric techniques. The fluorescence spectra were dominated by emission bands with maximum ranging from 356 nm at 25 °C to 350 nm at 110 °C. The heating of sweet cherry extract resulted in structural changes that led to a significant decrease in fluorescence intensity when increasing temperature. Degradation rate constants were estimated using a fractional conversion kinetic model. The activation energy values revealed a higher-temperature dependence of antioxidant activity, followed by anthocyanins, total polyphenols, and total flavonoids.