Effect of sucrose on the anthocyanin of sour cherry and furfural formation during high temperature heating

In this study the effect of different concentrations of sucrose was examined on the anthocyanins stability that was extracted from sour cherry (Prunuscerasus L.) at low pH (2،3) under high temperature (90°C) and during time. Degradation index of anthocyanin (DI) was evaluated according to absorbance at 520 nm. According to the results، samples with sucrose havehighest content of degradation of anthocyanins at 90°C، which indicated browning occurred during this period. Furfural measurement an indication of anthocyanin degradation، were higher after 20 hr heating in the samples with anthocyanin + sucrose than samples with and without sucrose. Results indicated that browning is depends on the pH and sucrose concentration.