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

► It has been shown that the degradation of b-carotene, b-cryptoxanthin and lutein in virgin olive oil during heat treatment followed first-order kinetics. ► The thermal degradation of lutein to colorless products occurs in several competitive elemental steps yielding isomerization reactions and subsequent degradation to colorless products is demonstrated. ► Thermal stability varied among carotenoids and was greater for lutein than b-carotene and b-cryptoxanthin and was affected by geometric configuration. ► The thermodynamic parameters characterized in this study may be applied to any type of virgin olive oil matrix yielding a mathematical model developed from activation energies, which predict carotenoid degradation and (Z)-lutein isomer formation. ► This criterion can be used to detect fraudulent use of soft deodorization in virgin olive oil.