Original Paper

Journal of the American Oil Chemists' Society

, Volume 90, Issue 2, pp 191-198

Thermal Degradation Kinetics of Carotenoids in Palm Oil

  • Klicia A. SampaioAffiliated withFood Engineering Department, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz
  • , Jose V. AyalaAffiliated withDesmet Ballestra R&D Center
  • , Simone M. SilvaAffiliated withFood Engineering Department, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz
  • , Roberta CerianiAffiliated withFaculty of Chemical Engineering, University of Campinas (UNICAMP)
  • , Roland VerhéAffiliated withFaculty of Bioscience Engineering, Ghent University (UGENT)
  • , Antonio J. A. MeirellesAffiliated withFood Engineering Department, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz Email author 

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Abstract

In the present work, a detailed study is performed for carotene thermal degradation in palm oil at four temperatures ranging from 170 to 230 °C. The heating process was carried out with injection of nitrogen, and the samples were collected every 20 min during a total heating period of 140 min. HPLC analysis was conducted to monitor the carotenoids and tocols variations over the heating time at each temperature. The experimental data were then compared to literature data concerning carotenoids thermal degradation. The thermal degradation kinetics of carotenoids in palm oil followed an order superior to 1. The dependence of constant rates with temperature obeyed the Arrhenius relationship. The activation energy for the carotenoids thermal degradation in palm oil was found to be 109.4 kJ/mol.

Keywords

Carotenes Activation energy Reaction order Palm oil Vegetable oils