Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

Autor:	Olga Martín-Belloso, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Robert Soliva-Fortuny
Rok vydání:	2009
Předmět:	Vitamin Antioxidant Vitamin C medicine.medical_treatment Cold storage Ascorbic acid Lycopene Kinetics chemistry.chemical_compound Weibull model Fresh-cut watermelon chemistry medicine Organic chemistry Food science Phenols Food Science Weibull distribution
Zdroj:	Recercat. Dipósit de la Recerca de Catalunya instname
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2009.04.016
Popis:	Changes in antioxidant capacity, vitamin C, lycopene and total phenolic compound retention of fresh-cut watermelon stored at selected temperatures (5–20 °C) for 14 days storage were accurately described by a Weibull distribution function. The temperature dependency of the Weibull kinetic rate constants was studied through an Arrhenius-type relationship. The degradation kinetic constants of Weibull model increased with temperature. Therefore, initial antioxidant potential of fresh-cut watermelon was best maintained at storage temperature of 5 °C for 14 days. The activation energies for lycopene, vitamin C, antioxidant capacity and total phenolic compounds were 56.5 kJ mol −1 , 55.9 kJ mol −1 , 34.5 kJ mol −1 and 26.9 kJ mol −1 , respectively. Thus, a high temperature sensitivity of lycopene, vitamin C and antioxidant capacity related reactions were observed compared to that of total phenolic compounds.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::183909601cb65a62aacc3bcd8120f0c0 https://doi.org/10.1016/j.jfoodeng.2009.04.016 Zobrazit plný text záznamu Full Text from ScienceDirect