Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions
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Author list: Hiranvarachat B., Suvarnakuta P., Devahastin S.
Publisher: Elsevier
Publication year: 2008
Journal: Food Chemistry (0308-8146)
Volume number: 107
Issue number: 4
Start page: 1538
End page: 1546
Number of pages: 9
ISSN: 0308-8146
Languages: English-Great Britain (EN-GB)
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Abstract
Carrots are known as a natural source of β-carotene. In order to preserve the latter, carrots must generally be processed, and drying is one of the most common methods for processing carrots. During drying β-carotene in carrots suffers degradation. β-Carotene degradation is generally due to thermal degradation and isomerisation. In this work, the drying kinetics as well as the isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD) were determined within the temperature range of 60-80 °C and, in the case of vacuum drying and LPSSD, at a pressure of 7 kPa. A high performance liquid chromatography (HPLC) method was used to determine the β-carotene contents and its isomerisation kinetics, while the antioxidant activities of various combinations of all-trans- and cis-forms of β-carotene in carrots were evaluated using the Trolox equivalent antioxidant capacity (TEAC) assay. © 2007 Elsevier Ltd. All rights reserved.
Keywords
cis/trans-isomerisation, Hot air drying
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