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

A first-order kinetic mechanism is appropriate for describing the thermal degradation of lutein, β-carotene (β-c) and β-cryptoxanthin (β-cry) in virgin olive oils (VOO). Competitive and parallel reactions occur with lutein that yield reactions of isomerization and subsequent degradation to colorless...

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Authors: Aparicio-Ruiz, R., Mínguez Mosquera, María Isabel, Gandul-Rojas, Beatriz
Format: article
Publication Date:2011
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/53895
Online Access:http://hdl.handle.net/10261/53895
Access Level:Open access
Keyword:Virgin olive oil
Carotenoids
Isomerization
Thermal degradation
Kinetics
Arrhenius parameters
Isokinetic effect
Thermal stability
Food composition
Food analysis
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spelling Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oilsAparicio-Ruiz, R.Mínguez Mosquera, María IsabelGandul-Rojas, BeatrizVirgin olive oilCarotenoidsIsomerizationThermal degradationKineticsArrhenius parametersIsokinetic effectThermal stabilityFood compositionFood analysisA first-order kinetic mechanism is appropriate for describing the thermal degradation of lutein, β-carotene (β-c) and β-cryptoxanthin (β-cry) in virgin olive oils (VOO). Competitive and parallel reactions occur with lutein that yield reactions of isomerization and subsequent degradation to colorless products β-c and β-cry thermal degradation reaction was only studied as a total degradation reaction to products. The thermal stability varies among carotenoids and was greater for lutein than β-c and β-cry but being affected significantly by changes in their geometric configuration. A true kinetic compensation effect exists in lutein, β-c and β-cry degradation reactions. The isokinetic study compared kinetic and thermodynamic parameters (TP) determined in the three VOO matrices of different pigment content (high, medium, and low), and found that the oily medium did not significantly affect the reaction mechanisms. Consequently, TP can be extrapolated to any type of VOO matrix yielding a mathematical model that predicts the carotenoid degradation and (Z)-lutein isomer formation in VOO with time, and depending on temperature. © 2011 Elsevier Inc.This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT-EU, Spanish and European Government) and FEDER (CE) in the Project AGL-2007-66139-C02-01 and by the Junta de Andalucía (AGR 148-2008-9).Peer ReviewedElsevier2012201220112012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/53895reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/538952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
title Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
spellingShingle Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
Aparicio-Ruiz, R.
Virgin olive oil
Carotenoids
Isomerization
Thermal degradation
Kinetics
Arrhenius parameters
Isokinetic effect
Thermal stability
Food composition
Food analysis
title_short Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
title_full Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
title_fullStr Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
title_full_unstemmed Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
title_sort Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils
dc.creator.none.fl_str_mv Aparicio-Ruiz, R.
Mínguez Mosquera, María Isabel
Gandul-Rojas, Beatriz
author Aparicio-Ruiz, R.
author_facet Aparicio-Ruiz, R.
Mínguez Mosquera, María Isabel
Gandul-Rojas, Beatriz
author_role author
author2 Mínguez Mosquera, María Isabel
Gandul-Rojas, Beatriz
author2_role author
author
dc.subject.none.fl_str_mv Virgin olive oil
Carotenoids
Isomerization
Thermal degradation
Kinetics
Arrhenius parameters
Isokinetic effect
Thermal stability
Food composition
Food analysis
topic Virgin olive oil
Carotenoids
Isomerization
Thermal degradation
Kinetics
Arrhenius parameters
Isokinetic effect
Thermal stability
Food composition
Food analysis
description A first-order kinetic mechanism is appropriate for describing the thermal degradation of lutein, β-carotene (β-c) and β-cryptoxanthin (β-cry) in virgin olive oils (VOO). Competitive and parallel reactions occur with lutein that yield reactions of isomerization and subsequent degradation to colorless products β-c and β-cry thermal degradation reaction was only studied as a total degradation reaction to products. The thermal stability varies among carotenoids and was greater for lutein than β-c and β-cry but being affected significantly by changes in their geometric configuration. A true kinetic compensation effect exists in lutein, β-c and β-cry degradation reactions. The isokinetic study compared kinetic and thermodynamic parameters (TP) determined in the three VOO matrices of different pigment content (high, medium, and low), and found that the oily medium did not significantly affect the reaction mechanisms. Consequently, TP can be extrapolated to any type of VOO matrix yielding a mathematical model that predicts the carotenoid degradation and (Z)-lutein isomer formation in VOO with time, and depending on temperature. © 2011 Elsevier Inc.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012
2012
2012
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/10261/53895
url http://hdl.handle.net/10261/53895
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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score 15,811543

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