Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)
2021
Zhang, Rui | Chen, Kewei | Chen, Xuhui | Yang, Bing | Kan, Jianquan
The thermostability of carotenoids and capsaicinoids in a butter model (B), a rapeseed oil model (RO) and a blended model (BRO) was investigated under heating at 120–180 °C. The kinetic deterioration rate of each compound was described by a first-order kinetic model, while changes in L*, a*, and b* values were fitted to a zero-order model. Moreover, based on activation energy (Ea), the most and least temperature-sensitive oil models were B and RO, respectively. Across all oil models, carotenoid rate constants could be ordered as kcₐₚₛₐₙₜₕᵢₙ > kzₑₐₓₐₙₜₕᵢₙ > kᵦ₋cᵣyₚₜₒₓₐₙₜₕᵢₙ > kᵦ₋cₐᵣₒₜₑₙₑ > kcₐₚₛₒᵣᵤbᵢₙ, and color index values could be ordered as kₐ > kb > kL. The Ea values of capsaicin and dihydrocapsaicin in RO were 52.77 and 51.78 kJ/mol, respectively. Our results suggest that the stability of carotenoids and capsaicinoids can be influenced by the oxidizability and antioxidant content of oil.
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