Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating

The effect of ohmic heating on bioactive compounds in bignay (Antidesma bunius) fruit juice during were evaluated. parameters measured total phenol, anthocyanin, flavonoid, and antioxidant activity. Ohmic was conducted at 70, 90, 110 °C, samples collected times 0, 15, 30, 45 minutes. Electrical conductivity increased linearly with temperature values ranged from 0.012 S/m 32 °C to 0.039 °C. Insignificant change phenol observed, while anthocyanin flavonoid showed significant degradation the kinetics followed first-order kinetic model. rate constants for 0.0016 0.0213 min-1 activation energy (Ea) 63.880 kJ/mol range 0.0107 0.0209 18.210 kJ/mol. Antioxidant activities (IC50) obtained DPPH method 0.106-0.168 mg/mL those ABTS 0.131-0.161 mg/mL. results indicate that is much more stable compared flavonoid.