Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

Abstract Black rice is rich in anthocyanins-plant pigments. The aim of this work was to identify anthocyanins in black rice using high-performance liquid chromatography (HPLC)-electrospray ionization — mass spectrometry with diode array detection. Four different anthocyanins (cyanidin-3-glucoside, peonidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside) were identified in black rice. Thermal stability of the four anthocyanins in black rice extract was studied at selected temperatures (80 °C, 90 °C and 100 °C) in the range of pH 1.0–pH 6.0. The results indicated that the thermal degradation of anthocyanins followed the first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The calculated values of activation energies ( E a), t 1/2 and k were different for the four anthocyanins. The degradation rate of monomeric anthocyanin increased with increasing heating temperature and pH values. Especially, as heating temperature increasing to 100 °C and pH value to 5.0.