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Products: Apricots
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Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.).
Authors: Fratianni, A., Niro, S., Messia, M. C., Cinquanta, L., Panfili, G., Albanese, D., & Di Matteo, M.
- Journals: Food Res Int
- Pages: 862-867
- Volume: 99(Pt 2)
- Year: 2017
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The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.