INVESTIGATIONS ON THERMAL DEGRADATION OF PHYTOCHEMICALS FROM LAVENDER EXTRACT

被引：6

作者：

Radu , Daniela ^{[1
]}

Rapeanu, Gabriela ^{[1
]}

Bahrim, Gabriela Elena ^{[1
]}

Stanciuc, Nicoleta ^{[1
]}

机构：

[1] Dunarea de Jos Univ Galati, 111 Domneasca St, Galati 800201, Romania

来源：

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2019年 / 43卷 / 02期

关键词：

lavender; chlorophylls; carotenoids; thermal treatment; kinetic; ANTIOXIDANT ACTIVITY; ESSENTIAL OILS; CHLOROPHYLL DEGRADATION; PHENOLIC COMPOSITION; MEDICINAL-PLANTS; ASCORBIC-ACID; COLOR LOSS; KINETICS; CAROTENOIDS; JUICE;

D O I：

10.35219/foodtechnology.2019.2.03

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The importance of lavender as a source of essential oils has been well recognized. This study reports the phytochemical profile of lavender extract in terms of chlorophylls, total carotenoids, polyphenols and flavonoids, related to antioxidant activity. The extract displayed a high polyphenolic and flavonoids content, with an antioxidant activity of 2.28 +/- 0.18 mMol Trolox/g D.W. The fractional conversion and first order kinetic models were found suitable for predicting the changes that occur in the selected phytochemicals. Kinetic and thermodynamic parameters were calculated confirming the irreversible degradation of phytochemicals. Both the temperature and duration of heating significantly impacted the content in bioactive compounds.

引用

页码：33 / 47

页数：15

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