Abstract：
:Thermal degradation kinetics of lutein, zeaxanthin, β-cryptoxanthin, β-carotene was studied at 25, 35, and 45°C in a model system. Qualitative and quantitative analyses of all-trans- and cis-carotenoids were conducted using HPLC-DAD-MS technologies. Kinetic and thermodynamic parameters were calculated by non-linear regression. A total of 29 geometrical isomers and four oxidation products were detected, including all-trans-, keto compounds, mono-cis- and di-cis-isomers. Degradations of all-trans-lutein, zeaxanthin, β-cryptoxanthin, and β-carotene were described by a first-order kinetic model, with the order of rate constants as kβ-carotene>kβ-cryptoxanthin>klutein>kzeaxanthin. Activation energies of zeaxanthin, lutein, β-cryptoxanthin, and β-carotene were 65.6, 38.9, 33.9, and 8.6kJ/moL, respectively. cis-carotenoids also followed with the first-order kinetic model, but they did not show a defined sequence of degradation rate constants and activation energies at different temperatures. A possible degradation pathway of four carotenoids was identified to better understand the mechanism of carotenoid degradation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xiao YD,Huang WY,Li DJ,Song JF,Liu CQ,Wei QY,Zhang M,Yang QMdoi
10.1016/j.foodchem.2017.06.107subject
Has Abstractpub_date
2018-01-15 00:00:00pages
360-368eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31089-0journal_volume
239pub_type
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