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

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)

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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.

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