Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
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 bcarotene degradation rate in relation to water activity or oxygen level.
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dig-cirad-fr-5535382024-01-28T18:07:08Z http://agritrop.cirad.fr/553538/ http://agritrop.cirad.fr/553538/ Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Bechoff Aurélie, Dhuique-Mayer Claudie, Dornier Manuel, Tomlins Keith I., Boulanger Renaud, Dufour Dominique, Westby Andrew. 2010. Food Chemistry, 121 (2) : 348-357.https://doi.org/10.1016/j.foodchem.2009.12.035 <https://doi.org/10.1016/j.foodchem.2009.12.035> Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips Bechoff, Aurélie Dhuique-Mayer, Claudie Dornier, Manuel Tomlins, Keith I. Boulanger, Renaud Dufour, Dominique Westby, Andrew eng 2010 Food Chemistry Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 France Ouganda http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 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 bcarotene degradation rate in relation to water activity or oxygen level. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/553538/1/document_553538.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodchem.2009.12.035 10.1016/j.foodchem.2009.12.035 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.12.035 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodchem.2009.12.035 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 Bechoff, Aurélie Dhuique-Mayer, Claudie Dornier, Manuel Tomlins, Keith I. Boulanger, Renaud Dufour, Dominique Westby, Andrew Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
description |
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 bcarotene degradation rate in relation to water activity or oxygen level. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce Ipomoea batatas caroténoïde composé volatil stockage biodégradation réaction chimique oxygène température Activité de l'eau isoprénoïde http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_3937 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_5477 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_36399 http://aims.fao.org/aos/agrovoc/c_3081 http://aims.fao.org/aos/agrovoc/c_8038 |
author |
Bechoff, Aurélie Dhuique-Mayer, Claudie Dornier, Manuel Tomlins, Keith I. Boulanger, Renaud Dufour, Dominique Westby, Andrew |
author_facet |
Bechoff, Aurélie Dhuique-Mayer, Claudie Dornier, Manuel Tomlins, Keith I. Boulanger, Renaud Dufour, Dominique Westby, Andrew |
author_sort |
Bechoff, Aurélie |
title |
Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
title_short |
Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
title_full |
Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
title_fullStr |
Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
title_full_unstemmed |
Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
title_sort |
relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips |
url |
http://agritrop.cirad.fr/553538/ http://agritrop.cirad.fr/553538/1/document_553538.pdf |
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