Journal of Food Science and Technology

, Volume 56, Issue 1, pp 483–490 | Cite as

Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant

  • Dilek Ciftci
  • Sibel OzilgenEmail author
Original Article


Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the phenolic antioxidants in the black carrot juice supplemented almond pastes stored at the temperature range of 4–60 °C were studied. Kinetic models were employed to quantify the observations. Lipid oxidation was modeled with the logistic equation. Addition of black carrot juice delayed lipid oxidation, and decreased the maximum peroxide value attained. Being different than the results of the previous studies performed with the similar pastes, the rate constants of peroxide formation reactions in the black carrot juice supplemented pastes decreased with increasing temperature (from 0.60 to 0.27 d−1); possibly due to capturing of the lipid oxidation intermediaries by the antioxidants at higher rates at higher temperatures. Depletion of phenolics agreed with a unimolecular first order apparent kinetic model. At the end of the storage period, phenolic losses in the pastes were 5.4, 31.8, 36.9 and 38.2% at 4, 20, 30 and 60 °C, respectively. The results showed that incorporation of the black carrot juice might have an effect on the mechanism of the lipid oxidation and its temperature dependency, and improve the shelf life of the almond pastes.


Kinetic models Lipid oxidation Natural antioxidants Total phenolics Black carrot Almond 

Supplementary material

13197_2018_3510_MOESM1_ESM.pdf (99 kb)
Fig. 1S Changes in total phenolic contents (■) and peroxide value (♦) of (a) almond-black carrot pastes and (b) plain almond pastes stored at different temperatures. The values are mean±standard deviation (n=3) (PDF 99 kb)
13197_2018_3510_MOESM2_ESM.pdf (53 kb)
Fig. 2S Comparison of changes in peroxide value of plain almond pastes (♦) and almond black-carrot pastes (●) stored at different temperatures. The values are means±standard deviation (n=3) (PDF 53 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Nutrition and DieteticsYeditepe UniversityIstanbulTurkey
  2. 2.Department of Gastronomy and Culinary ArtsYeditepe UniversityIstanbulTurkey

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