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Relationship between the kinetics of B-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

By: Bechoff, A.
Contributor(s): Boulanger, R [coaut.] | Dhuique Mayer, C [coaut.] | Dornier, M [coaut.] | Dufour, D [coaut.] | Tomlins, K, I [coaut.] | Westby, A [coaut.].
Material type: materialTypeLabelArticlePublisher: 2010ISSN: 0308-8146.Subject(s): Carotenoids AGROVOC | Dried sweet potato | Ipomoea batatas L | Kinetics | Norisoprenoids | Oxygen | Storage | Temperature | Volatile compounds | Water activity In: Food Chemistry v. 121, no. 2, p. 348-357Summary: The effects of storage temperature (10; 20; 30; 40 °C), water activity (0.13; 0.30; 0.51; 0.76) and oxygen level (0%; 2.5%; 10%; 21%) on the degradation of carotenoids and formation of volatile compounds during storage of dried sweet potato chips were evaluated. A kinetic model was developed for degradation of trans-B-carotene and it showed that breakdown followed first order kinetics with an activation energy of 64.2 kJ mol-1. The difference between experimental data under laboratory or field conditions fitted and data predicted by the model was less than 10% for trans-B-carotene, or for total carotenoids. The formation of the volatile compounds, B-ionone; 5,6-epoxy-B-ionone; dihydroactinidiolide; B-cyclocitral, was measured by SPME-GC-MS and was clearly related to the degradation of trans-B-carotene. It is also suggested that carotenoid degradation in dried sweet potato was by autoxidation because of the trend in B-carotene degradation rate in relation to water activity or oxygen level.
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Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

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The effects of storage temperature (10; 20; 30; 40 °C), water activity (0.13; 0.30; 0.51; 0.76) and oxygen level (0%; 2.5%; 10%; 21%) on the degradation of carotenoids and formation of volatile compounds during storage of dried sweet potato chips were evaluated. A kinetic model was developed for degradation of trans-B-carotene and it showed that breakdown followed first order kinetics with an activation energy of 64.2 kJ mol-1. The difference between experimental data under laboratory or field conditions fitted and data predicted by the model was less than 10% for trans-B-carotene, or for total carotenoids. The formation of the volatile compounds, B-ionone; 5,6-epoxy-B-ionone; dihydroactinidiolide; B-cyclocitral, was measured by SPME-GC-MS and was clearly related to the degradation of trans-B-carotene. It is also suggested that carotenoid degradation in dried sweet potato was by autoxidation because of the trend in B-carotene degradation rate in relation to water activity or oxygen level.

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