Thermal Degradation Kinetics of Carotenoids in Palm Oil

In the present work, a detailed study is performed for carotene thermal degradation in palm oil at four temperatures ranging from 170 to 230 °C. The heating process was carried out with injection of nitrogen, and the samples were collected every 20 min during a total heating period of 140 min. HPLC...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2013-02, Vol.90 (2), p.191-198
Main Authors: Sampaio, Klicia A, Ayala, Jose V, Silva, Simone M, Ceriani, Roberta, Verhé, Roland, Meirelles, Antonio J. A
Format: Article
Language:English
Subjects:
Activation energy
Agriculture
Biomaterials
Biotechnology
Carotenes
Carotenoids
Chemistry
Chemistry and Materials Science
Food Science
heat treatment
Heating
high performance liquid chromatography
Industrial Chemistry/Chemical Engineering
Kinetics
Liquid chromatography
nitrogen
Original Paper
Palm oil
palm oils
Reaction order
temperature
thermal degradation
Vegetable oils
Vitamin A
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Summary:In the present work, a detailed study is performed for carotene thermal degradation in palm oil at four temperatures ranging from 170 to 230 °C. The heating process was carried out with injection of nitrogen, and the samples were collected every 20 min during a total heating period of 140 min. HPLC analysis was conducted to monitor the carotenoids and tocols variations over the heating time at each temperature. The experimental data were then compared to literature data concerning carotenoids thermal degradation. The thermal degradation kinetics of carotenoids in palm oil followed an order superior to 1. The dependence of constant rates with temperature obeyed the Arrhenius relationship. The activation energy for the carotenoids thermal degradation in palm oil was found to be 109.4 kJ/mol.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-012-2156-1