Kinetics of all‐<i>trans</i>‐β‐carotene degradation on heating with and without phenylalanine

Papadopoulou, Kiriaki; Ames, Jennifer M.

doi:10.1007/bf02540469

Cited by 7 publications

(6 citation statements)

References 17 publications

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“…But Murphy and others used relatively high levels of antioxidants (0.1% level in the premix) such as tocopherol (with or without ascorbic acid) or BHT/BHA combinations which could retard the degradation of vitamin A palmitate. Also, most previous studies on the degradation of ␤-carotene reported that it fit into first order kinetics (Chou and Breene 1972;Haralampu and Karel 1983;Papadopoulou and Ames 1994;Warthesen 1988, 1990;Ramakrishnan and Francis 1979;Saguy and others 1985;Stefanovich and Karel 1982;Teixeira Neto and others 1981;Walter and Purcell 1974).…”

Section: Resultsmentioning

confidence: 91%

“…Additionally, amino acids and proteins can complicate vitamin A palmitate degradation in cereals. Some amino acids have antioxidant effects on ␤-carotene degradation, whereas others have pro-oxidant effects (Arya and others 1982;Farag and others 1978;Papadopoulou and Ames 1994;Riisom and others 1980). These amino acids can react with vitamin A degradation products (for example, carbonyl compounds).…”

Section: Resultsmentioning

confidence: 99%

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Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Kim¹,

Strand²,

Dickmann³

et al. 2000

Journal of Food Science

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The amounts of vitamin A palmitate lost and isomers formed in corn flakes fortified with a vitamin A palmitate were determined during storage at ambient (avg. 23 °C) and elevated (45 °C) temperatures. Two vitamin A palmitate isomers, 9-cis and 13-cis, were found. The initial vitamin A palmitate consisted of 5% of 13-cis and less than 1% of 9-cis with the remaining being all-trans. In corn flakes fortified with either a complete vitamin mixture or vitamin A palmitate only, the distribution of these compounds was nearly constant throughout storage irrespective of sample type and storage conditions. The rate constant and reaction kinetics on the degradation of vitamin A palmitate were also obtained. After 6 -8 wk storage, more than 90% of vitamin A palmitate was lost in all samples except corn flakes fortified with complete vitamin mixture and kept at ambient temperature. This study showed that the loss of vitamin A palmitate fortified in corn flakes was substantial even at ambient temperature. The presence of other vitamins including vitamin A, B 1 , B 6 , B 12 , C, and D reduced the loss of vitamin A but the loss was still significant.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Kim¹,

Strand²,

Dickmann³

et al. 2000

Journal of Food Science

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“…The chemical oxidation of carotenoids is generally considered to be an autocatalytic free-radical chain reaction that involves induction, propagation, and termination stages (Goldman and others 1983;Papadopoulou and Ames 1994). The oxidation reactions take place when carotenoids react with singlet oxygen or with freeradical species, such as peroxyl radicals generated during lipid peroxidation (Miller and others 1996).…”

Section: T Is Well Known That Processing Can Be Responsible Formentioning

confidence: 99%

Color Changes of Tomato Purees During Storage at Freezing Temperatures

Calligaris¹,

Falcone²,

Anese³

2002

Journal of Food Science

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The changes in color of unblanched and blanched tomato purees during storage at -7 and -18 °C were studied. They showed the typical sigmoidal-shape of radical reactions and were well described by the Logistic equation (R > 0.95; P < 10 -3 ). After an initial induction time, a progressive increase in the bleaching rate was found for both unblanched and blanched frozen tomato purees. The color changes for the unblanched sample were statistically higher than those for the heated one. In the former case, the bleaching of carotenoids was attributed to both chemical and enzyme-catalyzed oxidation reactions. The effect of storage temperatures on color changes was appreciable only in the case of the unblanched tomato samples.

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“…In assuming the pseudo-steady-state for the formation rates of the respective radicals in the system similar to the model proposed by Kasaikina et al (12,13), the consumption rate of β-carotene is [11] [ 12] where w i and a in Equation 11 are given as follows: [13] [ 14] where C AOOH is the concentration of hydroperoxide.…”

Section: Construction Of Kinetic Modelmentioning

confidence: 99%

“…This is because most of the oxidation experiments have been performed under special conditions such as high reaction temperatures, short reaction times, and the presence of initiators. The oxidation of β-carotene is generally considered to be an autocatalytic free-radical chain reaction that involves induction, propagation, and termination stages (11). Thus, the consumption curve of β-carotene is mostly sigmoidal.…”

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confidence: 99%

Kinetic model for autoxidation of β‐carotene in organic solutions

Takahashi

Shibasaki‐Kitakawa

Yonemoto

1999

J Americ Oil Chem Soc

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Autoxidation of β-carotene was studied experimentally using n-decane as a solvent under various reaction conditions of temperature and dissolved oxygen concentration. A novel kinetic model was proposed on the basis of an autocatalytic free-radical chain reaction mechanism. A secondary initiation reaction by decomposition of hydroperoxide and reactions concerned with a β-carotene-derived C-centered radical in propagation and termination processes were taken into consideration in the model. There were four unknown kinetic constants, and the constants were estimated by fitting the model with the experimental data. The fitted results are in good agreement with the experimental data in all stages of the kinetics of autoxidation and over a wide range of oxygen concentrations. The model described not only the appearance of the induction stage but also the effect of the oxygen concentration on the autoxidation rate. In addition, the model predicted the behavior of autoxidation in another solvent at low temperature that had been reported by other researchers.Paper no. J8856 in JAOCS 76, 897-903 (August 1999). MODEL FOR AUTOXIDATION OF β-CAROTENE 903 JAOCS, Vol. 76, no. 8 (1999) FIG. 6. Experimental data reported by Tanaka (24), and results simulated by the models: broken line, the model proposed by Kasaikina et al. (12,13); solid line, the Novel Model.

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Kinetics of all‐trans‐β‐carotene degradation on heating with and without phenylalanine

Cited by 7 publications

References 17 publications

Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Color Changes of Tomato Purees During Storage at Freezing Temperatures

Kinetic model for autoxidation of β‐carotene in organic solutions

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