STABILITY OF CAROTENOIDS IN MODEL AQUEOUS SYSTEMS<sup>1</sup>

Ramakrishnan, T. V.; Francis, F. J.

doi:10.1111/j.1745-4557.1979.tb00667.x

Cited by 50 publications

(39 citation statements)

References 6 publications

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“…However, the results by Kasaikina et al (12,13) and by Ozhogina et al (14) almost overlapped each other. Equation 9 proposed by Ozhogina et al consists of two reaction terms. The first is identical to that proposed by Kasaikina et al (12,13) and the second was originated by Ozhogina et al (14) to express the appearance of the induction stage.…”

Section: Resultsmentioning

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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Section: Resultsmentioning

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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“…Water activity has a strong effect on stability of dehydrated food products. 44,45 The study of Ramakrishnan and Francis 46 indicated that the water content of the system exerted a protective influence on some carotenoid pigments above and below monolayer values. The extent of protection varied with water content, the nature of the system, and also the type of carotenoid pigments.…”

Section: Moisture For Dehydrated Food Productsmentioning

confidence: 99%

Stability of Lycopene During Food Processing and Storage

Xianquan

Shi

Kakùda

et al. 2005

Journal of Medicinal Food

213

102

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With an increasing understanding of the health benefit of lycopene, how to preserve lycopene during food processing and storage has caused much attention. Lycopene belongs to the carotenoid family and mostly exists in nature as the all-trans form. Heat, light, oxygen, and different food matrices are factors that have an effect on lycopene isomerization and autooxidation. Lycopene may isomerize to mono- or poly-cis forms with the presence of heat or oil or during dehydration. Reisomerization takes place during storage. After oxidation, the lycopene molecule split, which causes loss of color and off-flavor. The effects of heat, oxygen, light, and the presence of oil on the stability of lycopene are uniform in much of the literature; however, controversy still exists on some details, such as the conditions causing the occurrence of isomerization, the optimal moisture, and temperature for storage.

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“…It is well known that L-cysteine has antioxidant ability (31) and coordination ability with metallic ion (32), and thus hindering dexoy-hemoglobin or/and oxy-hemoglobin from oxidation. As for α-lactose, it might be related to its reducing property or its water retention ability during dehydration (23), thereby limiting oxygen accessibility to heme iron (33).…”

Section: Resultsmentioning

confidence: 99%