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Kinetics of pheophytin‐A photodecomposition in extra virgin olive oil
Author(s) -
Serani A.,
Piacenti D.
Publication year - 1992
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/bf02540951
Subject(s) - pheophytin , activation energy , kinetics , frequency factor , arrhenius equation , chemistry , photochemistry , olive oil , food science , physics , biochemistry , quantum mechanics , photosynthesis , photosystem ii
The amount of pheophytin‐A in extra virgin olive oil was determined by reverse‐phase high‐performance liquid chromatography (HPLC) with chlorophyll‐A as an internal standard. The kinetics of pheophytin‐A photodecomposition at 15, 40 and 50°C at three different luminous energies were studied. The pheophytin‐A photodecomposition process develops according to a first‐order reaction. From the Arrhenius’ straight lines, it appears that the incident luminous energy does not change the activation energy but increases the reaction frequency factor.