首页|Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)
Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)
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NSTL
Elsevier
The thermostability of carotenoids and capsaicinoids in a butter model (B), a rapeseed oil model (RO) and a blended model (BRO) was investigated under heating at 120-180 degrees C. The kinetic deterioration rate of each compound was described by a first-order kinetic model, while changes in L*, a*, and b* values were fitted to a zero-order model. Moreover, based on activation energy (Ea), the most and least temperature-sensitive oil models were B and RO, respectively. Across all oil models, carotenoid rate constants could be ordered as kcap-santhin > k(zeaxanthin) > k(beta-cryptoxanthin) > k(beta-carotene) > kcapsorubin, and color index values could be ordered as k(a) > k(b) > k(L). The Ea values of capsaicin and dihydrocapsaicin in RO were 52.77 and 51.78 kJ/mol, respectively. Our results suggest that the stability of carotenoids and capsaicinoids can be influenced by the oxidizability and antioxidant content of oil.
NSTL
Elsevier
