Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation

© 2014 Elsevier Ltd. Kinetic models are capable of predicting shelf life in keeping with the different variables that can affect the degradation of the food item. In this work, virgin olive oils (VOOs) extracted from olive fruits at three ripening stages with high, medium and low pigment contents re...

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Detalles Bibliográficos
Autores: Aparicio-Ruiz, R., Gandul-Rojas, Beatriz
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/116315
Acceso en línea:http://hdl.handle.net/10261/116315
Access Level:acceso abierto
Palabra clave:Arrhenius parameters
Kinetic
Thermodegradation
Carotenoids
Chlorophyll
Virgin olive oil
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spelling Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidationAparicio-Ruiz, R.Gandul-Rojas, BeatrizArrhenius parametersKineticThermodegradationCarotenoidsChlorophyllVirgin olive oil© 2014 Elsevier Ltd. Kinetic models are capable of predicting shelf life in keeping with the different variables that can affect the degradation of the food item. In this work, virgin olive oils (VOOs) extracted from olive fruits at three ripening stages with high, medium and low pigment contents respectively, were thermodegraded to characterize the kinetic and thermodynamic parameters for the oxidation of two pigment fractions: a green fraction (chlorophylls) and a yellow fraction (carotenoids). A first-order kinetic mechanism was appropriate for describing the decoloration processes under non-oxygen thermal auto-oxidation. A marked effect of temperature has been pointed out, with the carotenoids (CARs) being the most affected by heat. The kinetic constants for the CAR degradation were about 3.6 times higher than the respective constants for chlorophylls (CHLs) that showed a more stable structure to decoloration by heat. As well, higher activation energy of CHLs (16.03±0.26kcal·mol-1) as compared to CARs (15.45±0.17kcal·mol-1) implies that a smaller temperature change is needed to increase the kinetic constant of CHLs.Neither isokinetic ratio nor compensation existed between the three VOO matrixes and further, for each pigment fraction (CHLs or CARs) all kinetic constants were explained by a single Arrhenius line. Consequently, the differences between the oily matrixes did not significantly affect the decoloration mechanisms, and moreover, the kinetic parameters obtained as temperature functions according to the Arrhenius model, can be used to develop a prediction mathematical model for decoloration of CHL and CAR pigment fractions in VOO over time and depending on temperature.This work was supported by the Comision Interministerial de Ciencia y Tecnología (CICYT-EU, Spanish and European Governments) under the research project AGL 2012-39714/ALI and by the Junta de Andalucía in the Project AGR 2010-6271 and through the financial support to the group AGR 148-2012. We thank Cooperativa Sor Ángela de la Cruz (Estepa, Sevilla) for supplying the oil samples. The authors are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445).Peer ReviewedElsevier2015201520142015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/116315reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1163152026-05-22T06:33:51Z
dc.title.none.fl_str_mv Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
title Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
spellingShingle Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
Aparicio-Ruiz, R.
Arrhenius parameters
Kinetic
Thermodegradation
Carotenoids
Chlorophyll
Virgin olive oil
title_short Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
title_full Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
title_fullStr Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
title_full_unstemmed Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
title_sort Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
dc.creator.none.fl_str_mv Aparicio-Ruiz, R.
Gandul-Rojas, Beatriz
author Aparicio-Ruiz, R.
author_facet Aparicio-Ruiz, R.
Gandul-Rojas, Beatriz
author_role author
author2 Gandul-Rojas, Beatriz
author2_role author
dc.subject.none.fl_str_mv Arrhenius parameters
Kinetic
Thermodegradation
Carotenoids
Chlorophyll
Virgin olive oil
topic Arrhenius parameters
Kinetic
Thermodegradation
Carotenoids
Chlorophyll
Virgin olive oil
description © 2014 Elsevier Ltd. Kinetic models are capable of predicting shelf life in keeping with the different variables that can affect the degradation of the food item. In this work, virgin olive oils (VOOs) extracted from olive fruits at three ripening stages with high, medium and low pigment contents respectively, were thermodegraded to characterize the kinetic and thermodynamic parameters for the oxidation of two pigment fractions: a green fraction (chlorophylls) and a yellow fraction (carotenoids). A first-order kinetic mechanism was appropriate for describing the decoloration processes under non-oxygen thermal auto-oxidation. A marked effect of temperature has been pointed out, with the carotenoids (CARs) being the most affected by heat. The kinetic constants for the CAR degradation were about 3.6 times higher than the respective constants for chlorophylls (CHLs) that showed a more stable structure to decoloration by heat. As well, higher activation energy of CHLs (16.03±0.26kcal·mol-1) as compared to CARs (15.45±0.17kcal·mol-1) implies that a smaller temperature change is needed to increase the kinetic constant of CHLs.Neither isokinetic ratio nor compensation existed between the three VOO matrixes and further, for each pigment fraction (CHLs or CARs) all kinetic constants were explained by a single Arrhenius line. Consequently, the differences between the oily matrixes did not significantly affect the decoloration mechanisms, and moreover, the kinetic parameters obtained as temperature functions according to the Arrhenius model, can be used to develop a prediction mathematical model for decoloration of CHL and CAR pigment fractions in VOO over time and depending on temperature.
publishDate 2014
dc.date.none.fl_str_mv 2014
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/116315
url http://hdl.handle.net/10261/116315
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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