Publicado

2020-04-01

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Cinética de degradación durante el almacenamiento de vitaminas y antioxidantes en polvo de coco

DOI:

https://doi.org/10.15446/dyna.v87n213.80681

Palabras clave:

coconut powder, functionally active compounds, storage conditions, activation energy, deterioration (en)
polvo de coco, compuestos funcionalmente activos, condiciones de almacenamiento, energía de activación, deterioro (es)

Descargas

Autores/as

Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FAC
stability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

Los parámetros cinéticos de degradación en vitaminas y antioxidantes en polvo de coco fortificado con compuestos funcionalmente activos(PC+CFA) durante el almacenamiento representan una herramienta valiosa para predecir la vida útil del producto. El objetivo de la presente
investigación fue evaluar las cinéticas de degradación durante el almacenamiento de vitaminas (C, D3 y E), fenoles totales y propiedades asociadas a la actividad antioxidante. Las vitaminas se cuantificaron por cromatografía líquida de alta resolución y la actividad antioxidante por la actividad atrapadora de los radicales libres DPPH y ABTS. Se utilizó un diseño experimental con arreglo factorial con dos factores:
1) tiempo de almacenamiento (tA) y 2) tratamiento: temperatura (TA) - tipo de envasado (N2 y aire atmosférico), donde las variables
dependientes se ajustaron a modelos cinéticos de orden 0, 1 y 2. En general, las pérdidas de los CFA fueron significativas con respecto a
los factores evaluados y sus interacciones, siendo menores los cambios a TA más bajas y empacado con N2, indicando que la cinética de degradación de los CFA es más lenta bajo estas condiciones de almacenamiento. El aumento de la temperatura de almacenamiento redujo la estabilidad de los CFA, donde la ecuación de Arrhenius pudo cuantificar el efecto de la temperatura en la velocidad de las reacciones de deterioro de los CFA.

Referencias

Udomkun, P., Nagle, M., Argyropoulos, D., Mahayothee, B., Latif, S. and Müller, J., Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry, 196, pp. 712-719, 2016. DOI: 10.1016/j.foodchem.2015.09.103

Songa, J., Weia, Q., Wanga, X., Lia, D., Liua, C., Zhangc, M. and Meng, L., Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions. Food Research International, 107, pp. 130-136, 2018. DOI: 10.1016/j.foodres.2018.02.024

de Moura, S.C.S.R., Berling, C.L., Germer, S.P.M., Alvim, I.D. and Hubinger, M.D., Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chemistry, 241, pp. 317-327, 2018. DOI: 10.1016/j.foodchem.2017.08.095

Chávez-Servín, J.L., Castellote, A.I., Rivero, M. and López-Sabater, C., Analysis of vitamins A, E and C, iron and selenium contents in infant milk-based powdered formula during full shelf-life. Food Chemistry, 107, pp.1187-1197, 2008. DOI: 10.1016/j.foodchem.2007.09.048

Pua, C.K., Hamid, N.S.A., Tan, C.P., Mirhosseini, H., Rahman, R.A., and Rusul, G., Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering, 89(4), pp. 419-428, 2008. DOI: 10.1016/j.jfoodeng.2008.05.023

Frias, J., Peñas, P. and Vidal-Valverde, C., Changes in vitamin content of powder enteral formulas as a consequence of storage. Food Chemistry, 115, pp. 1411-1416, 2009. DOI: 10.1016/j.foodchem.2009.01.070

Jiménez-Aguilar, D.M., Ortega-Regules, A.E., Lozada-Ramírez, J.D., Pérez-Pérez, M.C.I., Vernon-Carter E.J. and Welti-Chanes, J., Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24, pp. 889-894, 2011. DOI: 10.1016/j.jfca.2011.04.012

Moraga, G., Igual, M., García-Martínez, E., Mosquera, L.H. and Martínez-Navarrete, N., Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering, 112, pp. 191-199, 2012. DOI: 10.1016/j.jfoodeng.2012.04.002

Kha, T.C., Nguyen, M.H., Roach, P.D. and Stathopoulos, C.E., A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods. Food and Bioproducts Processing, 96, pp. 113-125, 2015. DOI: 10.1016/j.fbp.2015.07.009

Tan, S.P., Kha, T.C., Parks, S.E., Stathopoulos, C.E. and Roach, P.D., Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. Powder Technology, 281, pp. 65-75, 2015. DOI: 10.1016/j.powtec.2015.04.074

Islam-Shishir, M.R., Taip, F.S., Saifullah, MD. A.B., Aziz, N. and Talib, R.A., Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum-packed pink guava powder. Food Packaging and Shelf Life, 12, pp. 83-90, 2017. DOI: 10.1016/j.fpsl.2017.04.003

Muzaffar, K. and Kumar, P., Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technology, 291, pp. 322-327, 2016. DOI: 10.1016/j.powtec.2015.12.046

Araujo-Díaz, S.B., Leyva-Porras, C., Aguirre-Bañuelos, P., Álvarez-Salas, C. and Saavedra-Leos, Z., Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice. Carbohydrate Polymers, 167, pp. 317-325, 2017. DOI: 10.1016/j.carbpol.2017.03.065

Zorić, Z., Pelaić, Z., Pedisić, S., Garofulić, I.E., Kovacević, D.B. and Dragović-Uzelac, V., Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT Food Science and Technology, 79, pp. 251-259, 2017. DOI: 10.1016/j.lwt.2017.01.049

Mahmoodani, F., Perera, C.O., Abernethy, G., Fedrizzi, B. and Chen, H., Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. Food Chemistry, 261, pp. 149-156, 2018. DOI: 10.1016/j.foodchem.2018.04.043

Syamila, M., Gedi, M.A., Briars, R., Ayed, C. and Gray, D.A., Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry, 284, pp. 188-197, 2019. DOI: 10.1016/j.foodchem.2019.01.055

Lucas-Aguirre, J.C., Giraldo-Giraldo, G.A. and Cortés-Rodríguez, M., Effect of the Spray drying process on the quality of coconut powder fortified with calcium and vitamins C, D3 and E. Advance Journal of Food Science and Technology, 16(SPL), pp. 102-124, 2018. DOI: 10.19026/ajfst.16.5943

Silva, M.A., Gonçalves-Albuquerque, T., Oliveira, M.B.P.P. and Costa, H.S., Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method. Food Chemistry, 275, pp. 83-90, 2018. DOI: 10.1016/j.foodchem.2017.11.046

Ruiz-Ruiz, M.P., Cortes-Rodríguez, M. y Gil, J.H., Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento. Revista de Biotecnología en el Sector Agropecuario y Agroindustrial, Edición especial, 15(2), pp. 42-51, 2017. DOI: 10.18684/bsaa(v15)EdiciónEspecialn2.577

Lucas-Aguirre, J.C., Giraldo-Giraldo, G.A. and Cortes-Rodríguez, M., Stability during storage of coconut powder fortified with active components. Revista Biotecnología en el Sector Agropecuario y Agroindustrial, 17(2), pp. 66-76, 2019. DOI: 10.18684/bsaa.v17n2.1254

Sridhar, K. and Linton-Charles, A., In vitro antioxidant activity of Kyoho grape extracts in DPPH* and ABTS* assays: estimation methods for EC50 using advanced statistical programs. Food Chemistry, 275, pp. 41-49, 2019. DOI: 10.1016/j.foodchem.2018.09.040

Casagrande, M., Zanela, J., Wagner-Júnior, A., Busso, C., Wouk, J., Lurckevicz, G., Fernandes-Montanher, P., Yamashita, F. and Maneck-Malfatti, C.R., Influence of time, temperature and solvent on the extraction of bioactive compounds of Baccharis dracunculifolia: In vitro antioxidant activity, antimicrobial potential, and phenolic compound quantificatión. Industrial Crops & Products, 125, pp. 207-219, 2018. DOI: 10.1016/j.indcrop.2018.08.088

Labuza, T.P., Shelf-life dating of foods. Ed. Food & Nutrition Press, Inc. Westport, Connecticut 06880, EE.UU, 1982.

Romero-Braquehais, F., Estabilidad de vitaminas, vida comercial y bioaccesibilidad de folatos - hierro en fórmulas infantiles de continuación y crecimiento. Tesis Doctoral. Facultad de Veterinaria y Ciencia y Tecnología de los Alimentos. Universidad de Murcia, España. 2008, 214 P.

Van Boekel, M.A.J.S., Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety, 7(1), pp. 144-158, 2008. DOI: 10.1111/j.1541-4337.2007.00036.x

Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., and Holčíková, K., Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis, 19, pp. 252-276, 2006. DOI: 10.1016/j.jfca.2005.04.014

Kaushik, R., Sachdeva, B. and Arora, S., Vitamin D2 stability in milk during processing, packaging and storage. LWT - Food Science and Technology, 56, pp. 421-426, 2014. DOI: 10.1016/j.lwt.2013.11.029

Hernández-Sandoval, G.R., Cortés-Rodríguez, M. and Ciro-Velásquez, H.J., Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying. Revista U.D.C.A Act. & Div. Cient., 17(1), pp. 139-149, 2014.

Shinwari, K.J. and Rao, P.S., Stability of bioactive compounds in fruit jam and jelly during processing and storage: a review. Trends in Food Science & Technology, 75, 181-193, 2018. DOI: 10.1016/j.tifs.2018.02.002

Hymavathi, T.V. and Khader, V., Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. J. Food Compos Anal, 18, pp. 181-192, 2005. DOI: 10.1016/j.jfca.2004.03.028

Liu, F., Cao, X., Wang, H. and Lia, X., Changes of tomato powder qualities during storage. Powder Technology, 204, pp. 159-166, 2010. DOI: 10.1016/j.powtec.2010.08.002

Bosch, V., Cilla, A., García-Llatas, G., Gilabert, V. and Boix, R., Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. Journal of Food Engineering, 116, pp. 298-303, 2013. DOI: 10.1016/j.jfoodeng.2012.12.003

Prodyut, K.P., Swapan, K.G., Dhananjay, K.S. and Bhowmick, N., Quality of osmotically pre-treated and vacuum dried pineapple cubes on storage as influenced by type of solutes and packaging materials. Journal of Food Science and Technology, 51(8), pp. 1561-1567, 2014. DOI: 10.1007/s13197-012-0675-2

Hemery, Y.M., Fontan, L., Moench-Pfanner, R., Laillou, A., Berger, J., Renaud, C. and Avallone, S., Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil. Food Chemistry, 184, pp. 90-98, 2015. DOI: 10.1016/j.foodchem.2015.03.096

Henríquez, C., Córdova, A., Lutz, M. and Saavedra, J., Storage stability test of apple peel powder using two packaging materials: high-density polyethylene and metalized films of high barrier. Industrial Crops and Products, 45, pp. 121-127, 2013. DOI: 10.1016/j.indcrop.2012.11.032

Sacchetti, G., Cocci, E., Pinnavaia, G., Mastrocola, D. and Dalla-Rosa, M., Influence of processing and storage on the antioxidant activity of apple derivatives. Int. J. Food Sci. Technol, 43, pp. 797-804, 2008. DOI: 10.1111/j.1365-2621.2007.01518.x

Daza, L.D., Fujita, A., Fávaro-Trindade, C.S., Rodrigues-Ract, J.N., Granato, D. and Genoves, M.I., Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97, pp. 20-29, 2016. DOI: 10.1016/j.fbp.2015.10.001

Roidoung, S., Dolan, K.D.and Siddiq, M., Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food Research International, 94, pp. 29-35, 2017. DOI: 10.1016/j.foodres.2017.01.013

Kim, Ah-Na., Kim, Hyun-Jin., Chun, J., Heo, H.J., Kerr, W.L. and Choi, SG., Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. LWT - Food Science and Technology, 89, pp. 535-541, 2018. DOI: 10.1016/j.lwt.2017.11.036

Cómo citar

IEEE

[1]
J. C. Lucas Aguirre, G. A. Giraldo Giraldo, y M. Cortés Rodríguez, «Degradation kinetics during storage of vitamins and antioxidants in coconut powder», DYNA, vol. 87, n.º 213, pp. 61–68, abr. 2020.

ACM

[1]
Lucas Aguirre, J.C., Giraldo Giraldo, G.A. y Cortés Rodríguez, M. 2020. Degradation kinetics during storage of vitamins and antioxidants in coconut powder. DYNA. 87, 213 (abr. 2020), 61–68. DOI:https://doi.org/10.15446/dyna.v87n213.80681.

ACS

(1)
Lucas Aguirre, J. C.; Giraldo Giraldo, G. A.; Cortés Rodríguez, M. Degradation kinetics during storage of vitamins and antioxidants in coconut powder. DYNA 2020, 87, 61-68.

APA

Lucas Aguirre, J. C., Giraldo Giraldo, G. A. & Cortés Rodríguez, M. (2020). Degradation kinetics during storage of vitamins and antioxidants in coconut powder. DYNA, 87(213), 61–68. https://doi.org/10.15446/dyna.v87n213.80681

ABNT

LUCAS AGUIRRE, J. C.; GIRALDO GIRALDO, G. A.; CORTÉS RODRÍGUEZ, M. Degradation kinetics during storage of vitamins and antioxidants in coconut powder. DYNA, [S. l.], v. 87, n. 213, p. 61–68, 2020. DOI: 10.15446/dyna.v87n213.80681. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/80681. Acesso em: 22 mar. 2026.

Chicago

Lucas Aguirre, Juan Carlos, German Antonio Giraldo Giraldo, y Misael Cortés Rodríguez. 2020. «Degradation kinetics during storage of vitamins and antioxidants in coconut powder». DYNA 87 (213):61-68. https://doi.org/10.15446/dyna.v87n213.80681.

Harvard

Lucas Aguirre, J. C., Giraldo Giraldo, G. A. y Cortés Rodríguez, M. (2020) «Degradation kinetics during storage of vitamins and antioxidants in coconut powder», DYNA, 87(213), pp. 61–68. doi: 10.15446/dyna.v87n213.80681.

MLA

Lucas Aguirre, J. C., G. A. Giraldo Giraldo, y M. Cortés Rodríguez. «Degradation kinetics during storage of vitamins and antioxidants in coconut powder». DYNA, vol. 87, n.º 213, abril de 2020, pp. 61-68, doi:10.15446/dyna.v87n213.80681.

Turabian

Lucas Aguirre, Juan Carlos, German Antonio Giraldo Giraldo, y Misael Cortés Rodríguez. «Degradation kinetics during storage of vitamins and antioxidants in coconut powder». DYNA 87, no. 213 (abril 1, 2020): 61–68. Accedido marzo 22, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/80681.

Vancouver

1.
Lucas Aguirre JC, Giraldo Giraldo GA, Cortés Rodríguez M. Degradation kinetics during storage of vitamins and antioxidants in coconut powder. DYNA [Internet]. 1 de abril de 2020 [citado 22 de marzo de 2026];87(213):61-8. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/80681

Descargar cita

CrossRef Cited-by

CrossRef citations10

1. Hader Ivan Castaño Peláez, Misael Cortés-Rodríguez, Rodrigo Ortega-Toro. (2023). Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture. F1000Research, 12, p.1174. https://doi.org/10.12688/f1000research.138509.1.

2. T. Daszkiewicz, M. Michalak, K. Śmiecińska. (2024). A comparison of the quality of plain yogurt and its analog made from coconut flesh extract. Journal of Dairy Science, 107(6), p.3389. https://doi.org/10.3168/jds.2023-24060.

3. Ngoc Duc Vu, Trinh Thi Nhu Hang Nguyen, Thi Hoang Nhi Dang, Binh An Pham. (2025). Kinetic Models for the Changes in Moisture, Bioactive Compounds, and Antioxidant Activities During the Storage of Tu Quy Mango Powder (Mangifera indica L.). Food Science & Nutrition, 13(7) https://doi.org/10.1002/fsn3.70509.

4. Mina Zareie, Azam Abbasi, Shiva Faghih, Encarna Aguayo. (2021). Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage. Journal of Food Quality, 2021, p.1. https://doi.org/10.1155/2021/5599140.

5. Spyros J. Konteles, Irini F. Strati, Maria Giannakourou, Anthimia Batrinou, Spyros Papadakis, Dimitrios Ourailoglou, Panagiotis Zoumpoulakis, Vassilia J. Sinanoglou. (2022). Instant Herbal Powder: Functionality Assessment through Chemical, Microbiological and Shelf Life Kinetics. Analytical Letters, 55(9), p.1505. https://doi.org/10.1080/00032719.2021.2011897.

6. Rodolfo Moisés Vegas-Niño, Antonia Crispina Monzón-Reyes, Amparo Iris Zavaleta-Pesantes. (2022). Efecto de la temperatura en la cinética de acidez, azúcares reductores y vitamina C en pulpa de ciruela de huesito (Spondias purpurea L.). Revista Científica OGOLL, 2(2), p.e23. https://doi.org/10.54655/ogoll.v2i2.23.

7. Manuela Gallon-Bedoya, Misael Cortés-Rodríguez, Jesus Gil-González, Abdallah Lahlou, Jose Luis Guil-Guerrero. (2023). Influence of storage variables on the antioxidant and antitumor activities, phenolic compounds and vitamin C of an agglomerate of Andean berries. Heliyon, 9(4), p.e14857. https://doi.org/10.1016/j.heliyon.2023.e14857.

8. Tomasz Daszkiewicz, Sylwia Kocenka, Jan Miciński. (2023). Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life. Acta Universitatis Cibiniensis. Series E: Food Technology, 27(2), p.304. https://doi.org/10.2478/aucft-2023-0024.

9. Yanisa Rattanathanan, Nattapong Kanha, Sukhuntha Osiriphun, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Thunnop Laokuldilok. (2022). Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage. Journal of Food Processing and Preservation, 46(12) https://doi.org/10.1111/jfpp.16795.

10. Pramod Aradwad, Arman Arefi, Sharvari Raut, Ahmed Abdelfattah, Mulugeta Admasu Delele, Cornelia Rauh, Barbara Sturm. (2026). Compositional dynamics, volatome profiling, and hyperspectral-based predictive modeling for quality monitoring of brewer's spent grain during storage. Food Control, 180, p.111662. https://doi.org/10.1016/j.foodcont.2025.111662.

Dimensions

PlumX

Visitas a la página del resumen del artículo

977

Descargas

Los datos de descargas todavía no están disponibles.

Licencia

Derechos de autor 2020 DYNA

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.

El autor o autores de un artículo aceptado para publicación en cualquiera de las revistas editadas por la facultad de Minas cederán la totalidad de los derechos patrimoniales a la Universidad Nacional de Colombia de manera gratuita, dentro de los cuáles se incluyen: el derecho a editar, publicar, reproducir y distribuir tanto en medios impresos como digitales, además de incluir en artículo en índices internacionales y/o bases de datos, de igual manera, se faculta a la editorial para utilizar las imágenes, tablas y/o cualquier material gráfico presentado en el artículo para el diseño de carátulas o posters de la misma revista.