Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/58002
Type: Artigo de periódico
Title: Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
Author: Zepka, LQ
Borsarelli, CD
Azevedo, MA
da Silva, P
Mercadante, AZ
Abstract: The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied by HPLC and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were observed for both all-trans-beta-carotene and all-trans-beta-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behavior that was best fitted by a biexponential equation. For the same heating conditions (60 or 90 degrees C), similar rate constants for the fast (gamma(1)) and slow (gamma(2)) decays were obtained for both the chemical (carotenoids) and physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as Delta E*, are good predictors of both all-trans-beta-cryptoxanthin and all-trans-beta-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled reactions of both the initial all-trans-beta-cryptoxanthin and all-trans-beta-carotene to yield, respectively, degradation compounds and mono-cis isomers.
Subject: Carotenoids
color
kinetics
thermal degradation
cashew apple juice model
Anacardium occidentale
Country: EUA
Editor: Amer Chemical Soc
Rights: fechado
Identifier DOI: 10.1021/jf900558a
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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