Artículos de revistas
Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)
Registro en:
International Journal Of Food Science And Technology. Wiley-blackwell, v. 45, n. 9, n. 1902, n. 1908, 2010.
0950-5423
WOS:000281312000020
10.1111/j.1365-2621.2010.02351.x
Autor
Chiste, RC
Lopes, AS
de Faria, LJG
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 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. 45 9 1902 1908 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)