Oxidative degradation kinetics of lycopene, lutein, and 9‐<i>cis</i> and all‐<i>trans</i> β‐carotene

Henry, Laurie; Catignani, George L.; Schwartz, Steven J.

doi:10.1007/s11746-998-0232-3

Cited by 185 publications

(122 citation statements)

References 34 publications

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“…Similar studies on the thermal and oxidative degradation of lutein in safflower seed oil and virgin olive oils also concluded that the degradation of lutein fitted the first-order model with degradation rate and increased with increasing temperature. [29,31] The present findings concluded that the degradation of lutein followed the first-order model and the degradation rate constant increased with increase in microwave power and these results were similar to earlier reported observations.…”

Section: Degradation Kinetics Of Luteinsupporting

confidence: 92%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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Section: Degradation Kinetics Of Luteinsupporting

confidence: 92%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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“…The activation energy in this work was found higher than lycopene from tomato olioresine (11.5 -15 kcal/mole) (Hackett et al, 2004). Furthermore the activation energy of all-trans lycopene degradation was reported as 14.5 kcal/mol for standard lycopene (Lee and Chen, 2002), 6.7 kcal/ mole in olive oil-tomato emulsion (Colle et al, 2010) and 19.8 kcal/mol in safflower oil (Henry et al, 1998). Generally, the degradation of lycopene is high with an increase in temperature and treatment time, particularly when the temperature is above 100C.…”

Section: Temperature Stability Of Vitamin C and Lycopenementioning

confidence: 46%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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“…Natural antioxidants in tomato seed as ascorbic acid, phenolics, phytosterols, tocopherols and carotenoids can act as 1 O2 quencher. Lycopene is highly active on reactive singlet oxygen ( 1 O2) and is the most effective antioxidant among carotenoids (Woodall et al, 1997;Henry et al, 1998). The oxidation of lycopene causes loss of color (Xianquan et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Aydoğan-Coşkun¹,

Çoklar²,

Akbulut³

2018

GIDA

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Tomato (Solanum lycopersicum L.) seeds and skins, which are the wastes of the tomato processing industry, are often regarded as animal feed in everyday life. In this study, tomato seed oil was obtained by Soxhlet extractor. The oil yield of tomato seeds was approximately 20.8%. The oils in the transparent, amber and opaque glass bottles were exposed to sunlight from June to September. The sample intake was made every 20 days and this procedure was repeated 4 times. Each sample was analyzed for fatty acid composition in gas chromatography. The minimum and maximum rates of the major fatty acids in all of the oil samples were 54.12-55.72%, 21.68-22.35%, 11.92-12.55%, 6.18-6.63% and 2.39-2.62% for linoleic (C18:2n6c), oleic (C18:1n9c), palmitic (C16:0), stearic (C18:0) and α-linolenic acids (C18:3n3), respectively. The results showed that there was no highly variation between the fatty acid rates in all samples.

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Oxidative degradation kinetics of lycopene, lutein, and 9‐cis and all‐trans β‐carotene

Cited by 185 publications

References 34 publications

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

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