Journal
FOOD CHEMISTRY
Volume 138, Issue 4, Pages 2442-2450Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.022
Keywords
cis-violaxanthin; Auroxanthin; Citrus sinensis; Fruit juice; Esterification
Ask authors/readers for more resources
Thermal degradation kinetics of the major blood orange xanthophylls (cis-violaxanthin, lutein, beta-cryptoxanthin, zeaxanthin and cis-antheraxanthin) were investigated at 45, 60, 75, and 90 degrees C in real juice and three model systems formulated to evaluate the impact of xanthophyll form (esterified or free) and pH (acid or neutral). Xanthophylls were monitored by HPLC-DAD and kinetic parameters were identified by non-linear regression. A second order model best fitted the degradation curves of xanthophylls. All degradation rates were the lowest in real juice. Esterified forms were more stable than were the free forms. In all acidic media, beta-cryptoxanthin exhibited the lowest degradation rates followed by lutein and zeaxanthin. In comparison, the epoxy carotenoids cis-violaxanthin and cis-antheraxanthin degraded around 3-fold faster in their esterified form. In their free form, cis-antheraxanthin degraded 30-fold faster while cis-violaxanthin instantaneously disappeared because of the isomerisation of its 5,6-epoxy groups into 5,8-epoxy. By contrast, in neutral medium, free epoxy-xanthophylls were about 2-fold more stable than were the free hydroxy xanthophylls lutein, zeaxanthin and beta-cryptoxanthin. Kinetic behaviours of xanthophylls were closely dependent on their chemical structures. (C) 2013 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available