Journal of the American Oil Chemists' Society

, Volume 90, Issue 2, pp 191–198 | Cite as

Thermal Degradation Kinetics of Carotenoids in Palm Oil

  • Klicia A. Sampaio
  • Jose V. Ayala
  • Simone M. Silva
  • Roberta Ceriani
  • Roland Verhé
  • Antonio J. A. Meirelles
Original Paper


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.


Carotenes Activation energy Reaction order Palm oil Vegetable oils 


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Copyright information

© AOCS 2012

Authors and Affiliations

  • Klicia A. Sampaio
    • 1
  • Jose V. Ayala
    • 2
  • Simone M. Silva
    • 1
  • Roberta Ceriani
    • 3
  • Roland Verhé
    • 4
  • Antonio J. A. Meirelles
    • 1
  1. 1.Food Engineering DepartmentUniversity of Campinas (UNICAMP), Cidade Universitária Zeferino VazCampinasBrazil
  2. 2.Desmet Ballestra R&D CenterZaventemBelgium
  3. 3.Faculty of Chemical EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
  4. 4.Faculty of Bioscience EngineeringGhent University (UGENT)GhentBelgium

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