Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color

Autores
Queiroz Zepka, Leila; Borsarelli, Claudio Darío; Azevedo Pereira da Silva, Maria Aparecida; Zerlotti Mercadante, Adriana
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were operating for both all-trans-b-carotene and all-trans-b-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behaviour that was best fitted by a bi-exponential equation. For the same heating conditions (60 or 90 oC), similar rate constants for the fast (g1) and slow (g2) decays were obtained for both the chemical (carotenoids) and the physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as (DE*), are good predictors of both all-trans-b-cryptoxanthin and all-trans-b-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled degradation reactions of both the initial all-trans-b-cryptoxanthin and all-trans-b-carotene to yield, respectively, oxidation and/or breakdown compounds and mono-cis isomers.
Fil: Queiroz Zepka, Leila. No especifíca;
Fil: Borsarelli, Claudio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Azevedo Pereira da Silva, Maria Aparecida. Universidade Estadual de Campinas; Brasil
Fil: Zerlotti Mercadante, Adriana. No especifíca;
Materia
FOOD COLOR
FOOD DEGRADATION
CAROTENOIDS
KINETICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/244799

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network_name_str CONICET Digital (CONICET)
spelling Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System ColorQueiroz Zepka, LeilaBorsarelli, Claudio DaríoAzevedo Pereira da Silva, Maria AparecidaZerlotti Mercadante, AdrianaFOOD COLORFOOD DEGRADATIONCAROTENOIDSKINETICShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were operating for both all-trans-b-carotene and all-trans-b-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behaviour that was best fitted by a bi-exponential equation. For the same heating conditions (60 or 90 oC), similar rate constants for the fast (g1) and slow (g2) decays were obtained for both the chemical (carotenoids) and the physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as (DE*), are good predictors of both all-trans-b-cryptoxanthin and all-trans-b-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled degradation reactions of both the initial all-trans-b-cryptoxanthin and all-trans-b-carotene to yield, respectively, oxidation and/or breakdown compounds and mono-cis isomers.Fil: Queiroz Zepka, Leila. No especifíca;Fil: Borsarelli, Claudio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Azevedo Pereira da Silva, Maria Aparecida. Universidade Estadual de Campinas; BrasilFil: Zerlotti Mercadante, Adriana. No especifíca;American Chemical Society2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/244799Queiroz Zepka, Leila; Borsarelli, Claudio Darío; Azevedo Pereira da Silva, Maria Aparecida; Zerlotti Mercadante, Adriana; Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 17; 9-2009; 7841-78450021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf900558ainfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf900558ainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:59Zoai:ri.conicet.gov.ar:11336/244799instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:27:59.345CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
title Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
spellingShingle Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
Queiroz Zepka, Leila
FOOD COLOR
FOOD DEGRADATION
CAROTENOIDS
KINETICS
title_short Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
title_full Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
title_fullStr Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
title_full_unstemmed Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
title_sort Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
dc.creator.none.fl_str_mv Queiroz Zepka, Leila
Borsarelli, Claudio Darío
Azevedo Pereira da Silva, Maria Aparecida
Zerlotti Mercadante, Adriana
author Queiroz Zepka, Leila
author_facet Queiroz Zepka, Leila
Borsarelli, Claudio Darío
Azevedo Pereira da Silva, Maria Aparecida
Zerlotti Mercadante, Adriana
author_role author
author2 Borsarelli, Claudio Darío
Azevedo Pereira da Silva, Maria Aparecida
Zerlotti Mercadante, Adriana
author2_role author
author
author
dc.subject.none.fl_str_mv FOOD COLOR
FOOD DEGRADATION
CAROTENOIDS
KINETICS
topic FOOD COLOR
FOOD DEGRADATION
CAROTENOIDS
KINETICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were operating for both all-trans-b-carotene and all-trans-b-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behaviour that was best fitted by a bi-exponential equation. For the same heating conditions (60 or 90 oC), similar rate constants for the fast (g1) and slow (g2) decays were obtained for both the chemical (carotenoids) and the physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as (DE*), are good predictors of both all-trans-b-cryptoxanthin and all-trans-b-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled degradation reactions of both the initial all-trans-b-cryptoxanthin and all-trans-b-carotene to yield, respectively, oxidation and/or breakdown compounds and mono-cis isomers.
Fil: Queiroz Zepka, Leila. No especifíca;
Fil: Borsarelli, Claudio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Azevedo Pereira da Silva, Maria Aparecida. Universidade Estadual de Campinas; Brasil
Fil: Zerlotti Mercadante, Adriana. No especifíca;
description The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were operating for both all-trans-b-carotene and all-trans-b-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behaviour that was best fitted by a bi-exponential equation. For the same heating conditions (60 or 90 oC), similar rate constants for the fast (g1) and slow (g2) decays were obtained for both the chemical (carotenoids) and the physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as (DE*), are good predictors of both all-trans-b-cryptoxanthin and all-trans-b-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled degradation reactions of both the initial all-trans-b-cryptoxanthin and all-trans-b-carotene to yield, respectively, oxidation and/or breakdown compounds and mono-cis isomers.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/244799
Queiroz Zepka, Leila; Borsarelli, Claudio Darío; Azevedo Pereira da Silva, Maria Aparecida; Zerlotti Mercadante, Adriana; Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 17; 9-2009; 7841-7845
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/244799
identifier_str_mv Queiroz Zepka, Leila; Borsarelli, Claudio Darío; Azevedo Pereira da Silva, Maria Aparecida; Zerlotti Mercadante, Adriana; Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 17; 9-2009; 7841-7845
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf900558a
info:eu-repo/semantics/altIdentifier/doi/10.1021/jf900558a
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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