Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

被引：3

作者：

Zuorro, Antonio ^{[1
]}

Lavecchia, Roberto ^{[1
]}

Gonzalez, Erenio ^{[2
]}

Kafarov, Viatcheslav ^{[3
]}

机构：

[1] Sapienza Univ, Dept Chem Engn Mat & Environm, Rome, Italy

[2] Cent Univ Las Villas, Fac Chem & Pharm, Ctr Proc Anal, Villa Clara, Cuba

[3] Univ Ind Santander, Chem Engn Dept, Bucaramanga, Colombia

来源：

ORIENTAL JOURNAL OF CHEMISTRY | 2018年 / 34卷 / 05期

关键词：

Lycopene; Vegetable oils; Functional foods; Degradation kinetics;

D O I：

10.13005/ojc/340502

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analyzing the carotenoid degradation kinetics in the temperature range of 10-40 degrees C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol(-1) in SSO and 69 kJ mol(-1) in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20 degrees C, it varied between 59 and 122 days, while at 4 degrees C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

引用

页码：2229 / 2235

页数：7

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