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

Food Res Int. 2017 Sep;99(Pt 2):862-867. doi: 10.1016/j.foodres.2016.12.009. Epub 2016 Dec 21.

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.

Keywords: Apricot; Carotenoids; Color; Drying; Furosine; Kinetics.

Publication types

  • Comparative Study

MeSH terms

  • Carotenoids / analysis*
  • Color
  • Desiccation*
  • Food Handling / methods*
  • Fruit / chemistry*
  • Hot Temperature
  • Kinetics
  • Lysine / analogs & derivatives*
  • Lysine / analysis
  • Models, Chemical
  • Nutritive Value
  • Prunus armeniaca / chemistry*
  • Xanthophylls / analysis

Substances

  • Xanthophylls
  • furosine
  • Carotenoids
  • violaxanthin
  • Lysine