Kinetics of carotenoids degradation and color change of pequi oil submitted to heating at frying temperature/Cinetica da degradacao de carotenoides e da alteracao de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura

• Published in: Ciência rural 2013-08, Vol.43 (8), p.1509
• Main Authors: Rodrigues, Mara Lina, de Souza, Adriana Regia Marques, de Lima, Jean Carlos Rodrigues, de Moura, Celso Jose, Geraldine, Robson Maia
• Format: Article
• Language: Spanish
• Subjects: Beta carotene
• ISSN: 0103-8478

The pequi oil has red-orange color due to carotenoids content. Possible chemical modifications on these compounds during processing may influence physical modifications to the product when this oil is submitted to heating. This study aimed to use kinetic parameters to evaluate carotenoids degradation and color change of the pequi oil submitted to heating at frying temperature. To evaluate the effect of heating, pequi oil was heated at 180°C in 10 minutes increasing intervals until one hour Analyses were performed for total carotenoids and color and these results were used to determine kinetic parameters. Along the heating the carotenoids content was almost completed degraded and consequently, the color changed significantly. Kinetics of carotenoids degradation was of first order and the color change was of zero order These kinetics reflected the visual observations of pequi oil samples obtained after each treatment.