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  • Title: Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions.
    Author: Song J, Wei Q, Wang X, Li D, Liu C, Zhang M, Meng L.
    Journal: Food Res Int; 2018 May; 107():130-136. PubMed ID: 29580470.
    Abstract:
    The degradation kinetics of carotenoids in dehydrated pumpkins, stored at 4, 25, and 40 °C under air or controlled atmosphere conditions (N2), was evaluated using reversed-phase high performance liquid chromatography coupled with diode array and mass spectrometry detectors. The degradations of predominant carotenoids including β-carotene, α-carotene and lutein depended on the storage temperature, the storage duration as well as the presence of oxygen, which was following the first-order kinetics. The temperature dependence of reaction constants were well explained by the Arrhenius relationship. The activation energy (Ea) for carotenoids degradation ranged from 23.69 kJ/mol for lutein in N2-packaged dehydrated pumpkins to 13.82 kJ/mol for β-carotene in air-packaged samples. Lutein was less degradable than α-carotene and β-carotene in dehydrated pumpkins during storage. Higher all-E-carotenoid degradation in N2-packaged dehydrated pumpkins stored at 40 °C occurred than that stored at lower temperature under N2 or air storage, and those storage conditions were beneficial to the formation of Z-isomers (e.g., 15-Z-β-carotene and 13-Z-β-carotene). Storage under N2 at 4 °C enhanced the retention of all-E-carotenoids in dehydrated pumpkins. Thus, package atmosphere should be paid more attention during long-term storage.
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