Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Aparicio-Ruı́z, Ramón; Mínguez‐Mosquera, María Isabel; Gandul‐Rojas, Beatriz

doi:10.1016/j.jfca.2011.04.009

Cited by 99 publications

(76 citation statements)

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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%

“…The degradation of lutein increased with increase in microwave power and it lost more than 55% after only 6 min of drying at 8 W/g. Similar behaviours of lutein loss were observed by Aparicio-Ruiz et al [29] during heat treatment of virgin olive oils. Degradation occurs due to various reasons such as high temperature, long processing time, light and oxygen.…”

Section: Degradation Kinetics Of Luteinsupporting

confidence: 85%

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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%

Section: Degradation Kinetics Of Luteinsupporting

confidence: 85%

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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“…As described above, the maximum amount of carotenoids was obtained within 24 hours of maceration and using a 75:25 ratio; thus, under these conditions the study was conducted at 25, 30 and 45 to find out which of those temperatures are the 19 . The concentration of carotenoids extracted at 25 and 30 showed to be approximate.…”

Section: Resultsmentioning

confidence: 99%

Virgin Olive Oil Enriched with Lutein-Zeaxanthin from <i>Spinacia oleracea</i>

et al. 2017

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“…This result is not due to an increase of PP content but to a faster degradation of P than PP. It is important to note that the oil storage during long time under light conditions can decrease the PP content so much that its analytical detection is impossible, and PPP may result in an erroneous value of 0 industrial sector private reports)." marked efect of temperature on the rate of degradation reactions is also observed for the carotenoid pigments fraction, and some ratios, such as the percentage of lutein Z isomers, or the percentage of neochrome, could be suggested as chemical markers to monitor the degradation of VOO, as freshness indicators [86,87]. The presence of certain geometric isomers of carotenoids in foods is also related with heat processing.…”

mentioning

confidence: 99%

“…This has indicated the need for some criteria as markers of VOO heat treatment, in addition to the marker established by the chlorophyllic pigments fraction PPP) [102]. The kinetic behavior of the isomerization of the carotenoid pigments in olive oil has been studied and mathematical models for the prediction of their evolution over time as a function of temperature has been established [86,87]. …”

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confidence: 99%

Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

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This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Diferent reaction mechanisms depending on the removal of the biter components by alkaline hydrolysis or by slow difusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is speciically mentioned. Changes in the pigment proiles and in their concentrations associated with the virgin olive oil VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment proiles as authenticity and freshness indices for VOO quality are emphasized.Keywords: chlorophylls, carotenoids, metabolism, table olive, olive oil . IntroductionThe olive fruit Olea europaea L.) is a small drupe that has a long ripening period involving important color changes. There are numerous varieties of olives, which are classiied into three categories according to their use: table olives, oil extraction, or both purposes. Olive fruit contains © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.water 60 70%), lipids 10 25%), sugars 3 6%), iber 1 4%), proteins 1 3%), and other minor compounds, such as hydrocarbons, biophenols, terpenes, sterols, alcohols, chlorophyll and carotenoid pigments, and volatile compounds, which are responsible for the unique characteristics of its products [1]. The quality of table olives and olive oil depend on the chemical composition and physical properties of the fruit, and this in turn is principally related to the olive variety, degree of fruit ripeness, environmental conditions, growing region, and processing and storage techniques. These factors inluence the color of the table olive and olive oil, which is one of the most important quality atributes for products from the olive tree. In the case of ...

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Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Cited by 99 publications

References 35 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

Virgin Olive Oil Enriched with Lutein-Zeaxanthin from <i>Spinacia oleracea</i>

Chlorophylls and Carotenoids in Food Products from Olive Tree

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