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Kinetics of all‐ trans ‐β‐carotene degradation on heating with and without phenylalanine
Author(s) -
Papadopoulou Kiriaki,
Ames Jennifer M.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540469
Subject(s) - autocatalysis , reaction rate constant , phenylalanine , kinetics , degradation (telecommunications) , chemistry , carotene , autocatalytic reaction , photochemistry , amino acid , organic chemistry , catalysis , biochemistry , physics , telecommunications , statistical physics , quantum mechanics , computer science
All‐ trans ‐β‐carotene was heated in liquid paraffin at 210°C for 15 min in the presence and the absence of phenylalanine to assess the effect of the amino acid on the rate of degradation of all‐ trans ‐β‐carotene. The curve that represents all‐ trans ‐β‐carotene degradation in both model systems is formed of two distinct parts that correspond, respectively, to the propagation and termination phases of an autocatalytic reaction. The reaction over 1–15 min followed first‐order reaction kinetics in both systems, and the rate constant obtained was 2.8 times lower in the presence of phenylalanine. The kinetic behavior and the rate constant for color loss were similar to those for all‐ trans ‐β‐carotene degradation for each model system.