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. Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Food Chemistry, 121 (2) : 348-357.

https://doi.org/10.1016/j.foodchem.2009.12.035

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : 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.

Mots-clés Agrovoc : patate douce, Ipomoea batatas, caroténoïde, composé volatil, stockage, biodégradation, réaction chimique, oxygène, température, Activité de l'eau, isoprénoïde