Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

Autor: Philippe Bohuon, Verohanitra Annie Randrianatoandro, Nawel Achir, Andréina Laffargue, Sylvie Avallone
Přispěvatelé: Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Recherche pour le Développement (IRD), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Rok vydání: 2010
Předmět:
Lutein
Friture
030309 nutrition & dietetics
medicine.medical_treatment
Caroténoïde
Réaction chimique
Biodégradation
Peroxide
isomerization
Industrial and Manufacturing Engineering
chemistry.chemical_compound
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Organic chemistry
PALMIER A HUILE
Xanthophylle
Food science
Carotenoid
chemistry.chemical_classification
0303 health sciences
cinétique
Beurre végétal
Carotene
food and beverages
04 agricultural and veterinary sciences
040401 food science
carotenoid
oil composition
Frying
Huile végétale
frying
caroténoïdes
Isomerization
Biotechnology
Péroxydase
Oil composition
03 medical and health sciences
0404 agricultural biotechnology
Q02 - Traitement et conservation des produits alimentaires
beta-Carotene
medicine
[CHIM]Chemical Sciences
Q04 - Composition des produits alimentaires
General Chemistry
Corps gras
Isomérisation
chemistry
Xanthophyll
Cis–trans isomerism
Food Science
Zdroj: European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩
ISSN: 1438-9312
1438-7697
DOI: 10.1002/ejlt.200900165
Popis: Contact: nawel.achir@supagro.inra.fr. Fax: 133-467-617055; International audience; The kinetics of trans-beta-carotene and trans-lutein degradation were individually investigated in palm olein and Vegetaline (R), at four temperatures ranging from 120 to 180 degrees C. HPLC-DAD analysis was carried out to monitor trans and cis carotenoid variations over the heating time at each temperature. In both oils, initial trans-beta-carotene and trans-lutein degradation rates increased with temperature. Trans-lutein was found to degrade at a slower rate than trans-beta-carotene, suggesting a higher thermal resistance. The isomers identified were 13-cis- and 9-cis-beta-carotene, and 13-cis-, 9-cis-, 13'-cis-, and 9'-cis-lutein. In spite of the higher number of lutein cis isomers, their total amount was lower than that of beta-carotene cis isomers. Trans and cis carotenoids were involved in degradation reactions at rates that increased with temperature. All degradation rates were generally found to be lower in Vegetaline (R) than in palm olein. These results were explained by the initial composition of the two oils and especially their peroxide and vitamin E contents.
Databáze: OpenAIRE
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