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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/244799
Ver los metadatos del registro completo
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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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1844614282673651712 |
score |
13.070432 |