کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600805 | 1492146 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil
ترجمه فارسی عنوان
تأثیر گرما، مواجهه با هوا و روشنایی بر پایداری فوکوکسانین در روغن کلزا
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کلمات کلیدی
فوکوکسانتیون، ثبات، گرمایش قرار گرفتن در معرض هوا، نورپردازی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of heating, aerial exposure and illumination on the stability of fucoxanthin was investigated in canola oil. In the absence of air and light, the heating caused the degradation of total and all-trans fucoxanthin at all tested temperatures between 25 and 100 °C. The increase of heating temperature promoted the formation of 13-cis and 13â²-cis and the degradation of 9â²-cis. The degradation and formation reactions were found to follow simple first-order kinetics and to be energetically unfavorable, non-spontaneous processes. Arrhenius-type temperature dependence was observed for the degradation of total and all-trans fucoxanthin but not for the reactions of cis isomers. The aerial exposure promoted the oxidative fucoxanthin degradation at 25 °C, whilst illumination caused the initial formation of all-trans, with concurrent sudden degradation of 13-cis and 13â²-cis, and the considerable formation of 9â²-cis. The fucoxanthin degradation was synergistically promoted when exposed to both air and light.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 505-513
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 505-513
نویسندگان
Dong Zhao, Sang-Min Kim, Cheol-Ho Pan, Donghwa Chung,