TY  - JA
AU  - Bechoff,A.
AU  - Boulanger,R.
AU  - Dhuique Mayer,C.
AU  - Dornier,M.
AU  - Dufour,D.
AU  - Tomlins,K,I.
AU  - Westby,A.
TI  - Relationship between the kinetics of B-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
SN  - 0308-8146
PY  - 2010///
KW  - Carotenoids
KW  - AGROVOC
KW  - Dried sweet potato
KW  - Ipomoea batatas L
KW  - Kinetics
KW  - Norisoprenoids
KW  - Oxygen
KW  - Storage
KW  - Temperature
KW  - Volatile compounds
KW  - Water activity
N2  - 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
DO  - https://doi.org/10.1016/j.foodchem.2009.12.035
T2  - Food Chemistry
ER  -