Mechanism and kinetics of carotenoid degradation during the processing of green table olives
1994
Minguez-Mosquera, M.I. | Gandul-Rojas, B.
The only carotenoids that were transformed during lactic fermentation in green table olives were those whose molecular structure made them sensitive to the acid medium. The kinetic model that describes the transformation of these xanthophylls with 5,6-epoxide groups, violaxanthin and neoxanthin, into their corresponding 5,8-furanoid derivatives, auroxanthin and neochrome, fits first-order kinetics with respect to pigment concentration. The constancy of the overall carotenoid content throughout processing demonstrated the absence of other types of oxidative reactions that degrade them to colorless products.
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