Zhao, Dong Kim, Sang-Min Pan, Cheol-Ho Chung, Donghwa 2024-01-20T10:31:01Z 2024-01-20T10:31:01Z 2021-09-05 2014-02-15 0308-8146 https://pubs.kist.re.kr/handle/201004/127085 The effects of heating, aerial exposure and illumination on the stability of fucoxanthin was investigated in canola oil. In the absence of air and light, the heating caused the degradation of total and all-trans fucoxanthin at all tested temperatures between 25 and 100 degrees C. The increase of heating temperature promoted the formation of 13-cis and 13'-cis and the degradation of 9'-cis. The degradation and formation reactions were found to follow simple first-order kinetics and to be energetically unfavorable, non-spontaneous processes. Arrhenius-type temperature dependence was observed for the degradation of total and all-trans fucoxanthin but not for the reactions of cis isomers. The aerial exposure promoted the oxidative fucoxanthin degradation at 25 degrees C, whilst illumination caused the initial formation of all-trans, with concurrent sudden degradation of 13-cis and 13'-cis, and the considerable formation of 9'-cis. The fucoxanthin degradation was synergistically promoted when exposed to both air and light. (C) 2013 Elsevier Ltd. All rights reserved. English ELSEVIER SCI LTD THERMAL-DEGRADATION KINETICS BETA-CAROTENE LYCOPENE DEGRADATION MODEL SYSTEM LUTEIN ISOMERIZATION STEREOISOMERS Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil Article 10.1016/j.foodchem.2013.08.045 1 FOOD CHEMISTRY, v.145, pp.505 - 513 FOOD CHEMISTRY 145 505 513 scie scopus 000327685200067 2-s2.0-84883864932 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article THERMAL-DEGRADATION KINETICS BETA-CAROTENE LYCOPENE DEGRADATION MODEL SYSTEM LUTEIN ISOMERIZATION STEREOISOMERS Fucoxanthin Stability Heating Aerial exposure Illumination