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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils
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Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils

机译：初榨橄榄油中新黄质，紫黄质和花药黄质的热降解动力学

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摘要

A first-order kinetic mechanism was appropriate for describing the thermal degradation of epoxy xanthophylls in virgin olive oil (VOO). Consecutive reactions that involve reorganization of 5,6-epoxide groups to 5,8-furanoxide groups and subsequent rupture of the polyene chain occurred in the degradation pathways. Thermal stability was significantly affected by changes in the chemical structure (epoxy to furanoid structure), being the greatest stability for neoxanthin. A true kinetic compensation effect was found in a series of similar reactions, that is, the degradation of 5,8-furanoxides into colorless products. An isokinetic study in different VOO matrices showed that the oily medium did not significantly affect the reaction mechanisms. Consequently, the kinetic parameters obtained as temperature functions according to the Arrhenius model can be used to develop a prediction mathematical model for 5,8-furanoxide xanthophylls in VOO over time. The potential usefulness of the parameter neoxanthlneochrome ratio is discussed as a chemical marker of heat treatment in VOO.
机译：一级动力学机制适用于描述初榨橄榄油（VOO）中环氧叶黄素的热降解。在降解途径中发生的连续反应包括将5,6-环氧化物基团重组为5,8-呋喃氧化物基团，随后多烯链断裂。化学结构（从环氧到呋喃结构）的变化显着影响了热稳定性，这是新黄嘌呤的最大稳定性。在一系列类似的反应中发现了真正的动力学补偿作用，即将5，8-呋喃氧化物降解为无色产物。在不同的VOO基质中进行的等速动力学研究表明，油性介质不会显着影响反应机理。因此，根据阿伦尼乌斯（Arrhenius）模型获得的作为温度函数的动力学参数可用于开发VOO中5,8-呋喃氧化物叶黄素随时间变化的预测数学模型。讨论了新黄霉素/新色素比参数的潜在用途，将其作为VOO中热处理的化学标记。

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