Kinetic study of thermal degradation of trans-β-carotene in cape gooseberry
Abstract
This work evaluated the effect of temperature on trans-b-carotene (carotene) content, as quality factor, in Cape gooseberry (Physalis peruviana L.). Samples of Cape gooseberry were stored in incubators at temperatures between 4,0 and 40,0 ± 0,1°C for 15 to 18 days, during which the carotene content was monitored. From the information obtained through high-performance liquid chromatography (HPLC) with ultraviolet-visible detection, the kinetic parameters: reaction order (n), rate constant (k), half life time (t1/2), and activation energy (Ea) were determined. The model applied permitted establishing that in Cape gooseberry carotene degradation, through the effect of temperature, follows first-order kinetics with activation energy of 22,91 ± 1,25 kJ/mol and half life time of carotene of 57,8 days at 4,0 ± 0,1°C. Carotenogenesis was observed at postharvest stage.Downloads
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