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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Degradation of Lycopene and beta-carotene in Model Systems and in Lyophilized Guava during Ambient Storage: Kinetics, Structure, and Matrix Effects

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Autor(es):
Ferreira, J. E. M. [1] ; Rodriguez-Amaya, D. B. [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Journal of Food Science; v. 73, n. 8, p. C589-C594, OCT 2008.
Citações Web of Science: 24
Resumo

Being highly unsaturated, carotenoids are susceptible to isomerization and oxidation during the processing and storage of food. In the present study, the degradation of acyclic lycopene and dicyclic beta-carotene in low-moisture and aqueous model systems, as well as in lyophilized guava, during storage at ambient temperature, in the absence or presence of light, was investigated. Both carotenoids followed first order kinetics under the various conditions investigated. Lycopene degraded much faster than beta-carotene in all the model systems. In a comparison of lycopene isolated from guava, tomato, and watermelon, greater losses were observed with lycopene from tomato. Since the model system was identical in the 3 cases, these results indicated that other compounds from the food sources, co-extracted with lycopene, might have influenced the oxidation. Light consistently and strongly promoted degradation under all conditions studied. The susceptibility of lycopene to degradation was much less in lyophilized guava than in the model systems, showing the marked protective influence of the food matrix. Loss of beta-carotene, found at a concentration of about 18 times lower than lycopene, was only slightly lower than that of lycopene in lyophilized guava, indicating that the effect of matrix and/or the initial concentration overshadowed the structural influence. (AU)

Processo FAPESP: 03/10151-4 - Substâncias bioativas em alimentos: aspectos químicos, bioquímicos, tecnológicos e implicações na saúde humana
Beneficiário:Delia Rodriguez Amaya
Linha de fomento: Auxílio à Pesquisa - Programa PRONEX - Temático