Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

Luciano Cinquanta, Niro, Donatella Albanese, Alessandra Fratianni, Messia, Gianfranco Panfili, Luciano Cinquanta, Marisa Di Matteo

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19 Citazioni (Scopus)

Abstract

The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.
Lingua originaleEnglish
pagine (da-a)862-867
Numero di pagine6
RivistaFood Research International
Volume99
Stato di pubblicazionePublished - 2017

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All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

Cinquanta, L., Niro, Albanese, D., Fratianni, A., Messia, Panfili, G., Cinquanta, L., & Di Matteo, M. (2017). Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.). Food Research International, 99, 862-867.