Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The influence of organic acid and heating treatments on carotenoid degradation on a simulated cashew apple juice was assessed by high performance liquid chromatography coupled with a photodiode array and mass spectrometry detectors. A total of nineteen carotenoids were separated in unheated simulated cashew apple juice, with all-trans-beta-cryptoxanthin and all-trans-beta-carotene as the major ones. As a consequence of heating, five xanthophylls disappeared, whereas two new cis isomers and five epoxide or furanoid-derivatives were formed and the levels of all cis isomers increased. In addition, 12'-apo-beta-carotenal was formed at 90 degrees C. Two oxidation compounds (12'-apo-beta-carotenal and 5,6-epoxy-beta-cryptoxanthin) were formed after beta-cryptoxanthin heating at 90 degrees C in an aqueous-based system. In all systems, the amounts of total carotenoids lost were not compensated by those formed. These facts indicated that isomerisation and oxidation to both coloured and non-coloured compounds were the main reactions occurring during heating of carotenoids in aqueous-based and juice systems. (C) 2009 Elsevier Ltd. All rights reserved.11712834Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The thermal degradation of carotenoids in cashew apple (Anacardium occidentale L) juice leads to changes in the beverage colour, and possibly in the aroma and flavour, although the latter hypothesis has not yet been properly investigated. Thus the objective of this study was to investigate the formation of odour active volatiles derived from the thermal degradation of carotenoids in a cashew apple juice model. A carotenoid extract in an acidic aqueous medium was submitted to 60 and 90 degrees C for 1 and 2 h. The non-volatile compounds were identified by high performance liquid chromatography coupled with a photodiode array and mass spectrometry detectors (HPLC-PDA). The volatiles were isolated by headspace-solid phase micro-extraction, separated by gas chromatography, identified by mass spectrometry (SPME-GC-MS) and their odour significance assessed by GC-Olfactometry. Thirty-three odour active volatiles were identified in the heated system, amongst which 1,2,3,5-tetramethylbenzene, naphthalene and p-xylene. The results indicated that the volatiles formed from the thermal degradation of the carotenoids influence the aroma and flavour of thermally processed cashew apple products. (C) 2013 Elsevier Ltd. All rights reserved.56108114Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied by HPLC and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were observed for both all-trans-beta-carotene and all-trans-beta-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behavior that was best fitted by a biexponential equation. For the same heating conditions (60 or 90 degrees C), similar rate constants for the fast (gamma(1)) and slow (gamma(2)) decays were obtained for both the chemical (carotenoids) and physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as Delta E*, are good predictors of both all-trans-beta-cryptoxanthin and all-trans-beta-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled reactions of both the initial all-trans-beta-cryptoxanthin and all-trans-beta-carotene to yield, respectively, degradation compounds and mono-cis isomers.571778417845Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CICyT-UNSE and CONICET (Argentina)Research Career of CONICETFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Insight into β-Carotene thermal degradation in oils with multiresponse modeling

The aim of this study was to gain further insight into b-carotene thermal degradation in oils. Multiresponse modeling was applied to experimental highperformance liquid chromatography–diode array detection (HPLC–DAD) data (trans-, 13-cis-, and 9-cis-b-carotene concentrations) during the heat treatments (120–180 C) of two b-carotene-enriched oils, i.e., palm olein and copra. The test of different reaction schemes showed that b-carotene isomerization reactions were dominant and reversible. The resulting cis isomers and trans-b-carotene simultaneously underwent oxidation and cleavage reactions at the same rate constant. From the kinetic analysis, it appeared that—contrary to oxidation and cleavage reactions—isomerization rate constants did not follow the Arrhenius law. However, the isomerization equilibrium constant increased with temperature, favoring isomer production, particularly 9-cis-b-carotene. Its production was shown to be concomitant with oxidation and cleavage reactions, indicating that 9-cis-b-carotene could be a good degradation indicator during oil storage or processing