Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10552851 | Journal of Food Composition and Analysis | 2011 | 10 Pages |
Abstract
⺠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. ⺠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. ⺠Thermal stability varied among carotenoids and was greater for lutein than b-carotene and b-cryptoxanthin and was affected by geometric configuration. ⺠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. ⺠This criterion can be used to detect fraudulent use of soft deodorization in virgin olive oil.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ramón Aparicio-Ruiz, Mª Isabel MÃnguez-Mosquera, Beatriz Gandul-Rojas,