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|Type:||Artigo de periódico|
|Title:||Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)|
de Faria, LJG
|Abstract:||P>The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 degrees C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 degrees C the highest half-life time (4006 h) was found, followed by 28 degrees C (370 h), 40 degrees C (125 h) and 50 degrees C (93 h). The activation energy was 14.7 Kcal.mol-1, and Q(10) values showed that at 5 degrees C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.|
|Citation:||International Journal Of Food Science And Technology. Wiley-blackwell, v. 45, n. 9, n. 1902, n. 1908, 2010.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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