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

dc.creatorZepka, LQ
dc.creatorBorsarelli, CD
dc.creatorAzevedo, MA
dc.creatorda Silva, P
dc.creatorMercadante, AZ
dc.date2009
dc.dateSEP 9
dc.date2014-11-17T14:45:54Z
dc.date2015-11-26T17:39:33Z
dc.date2014-11-17T14:45:54Z
dc.date2015-11-26T17:39:33Z
dc.date.accessioned2018-03-29T00:21:07Z
dc.date.available2018-03-29T00:21:07Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 57, n. 17, n. 7841, n. 7845, 2009.
dc.identifier0021-8561
dc.identifierWOS:000269376000033
dc.identifier10.1021/jf900558a
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/58002
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/58002
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/58002
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286480
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe 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.
dc.description57
dc.description17
dc.description7841
dc.description7845
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCICyT-UNSE and CONICET (Argentina)
dc.descriptionResearch Career of CONICET
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectCarotenoids
dc.subjectcolor
dc.subjectkinetics
dc.subjectthermal degradation
dc.subjectcashew apple juice model
dc.subjectAnacardium occidentale
dc.subjectAnacardium-occidentale L.
dc.subjectAscorbic-acid
dc.subjectOrange Juice
dc.subjectIsomerization
dc.subjectStability
dc.subjectPigments
dc.subjectLutein
dc.subjectBixin
dc.titleThermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
dc.typeArtículos de revistas


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