Food Chemistry

Autor: Benevides, Clícia Maria de Jesus, Pereira, Pedro Afonso de Paula, Andrade, Jailson Bittencourt de, Veloso, Márcia Cristina da Cunha
Jazyk: angličtina
Rok vydání: 2011
Předmět:
Zdroj: Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2010.11.082
Popis: Acesso restrito: Texto completo. p. 927-934. Submitted by JURANDI DE SOUZA SILVA (jssufba@hotmail.com) on 2012-02-08T17:30:45Z No. of bitstreams: 1 __pdn.sciencedirect.com_....0-S0308814610015001-main.pdf: 145019 bytes, checksum: 0f4b5180eebe7702c86b55a23c02c2f9 (MD5) Made available in DSpace on 2012-02-08T17:30:45Z (GMT). No. of bitstreams: 1 __pdn.sciencedirect.com_....0-S0308814610015001-main.pdf: 145019 bytes, checksum: 0f4b5180eebe7702c86b55a23c02c2f9 (MD5) Previous issue date: 2011-06 Carotenoids are present in many foods. Due to their polyenic chains, they undergo oxidation reactions which may give several compounds. Ozone, a powerful antimicrobial agent, is applied in the food industry due to its high reactivity and penetrability. This work presents a chemical study of the degradation of b-carotene in solutions, under the influence of ozone. The experiments were carried out at ozone concentrations ranging from 0.8 to 2.5 ppm and the b-carotene solutions were sampled and analysed from zero to seven hours of reaction. The oxidation products were collected in C18 cartridges coated with dinitrophenylhydrazine and the hydrazones formed were analysed by LC-MS. The oxidation reaction was found to follow a zero order kinetic model and the b-carotene decay ranged between 17.2% and 99.8%. Fourteen oxidation products were tentatively identified, amongst them eight which had not been cited yet in the literature as oxidation products of b-carotene.
Databáze: OpenAIRE
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