Linked Life Data

19019101

Source:http://linkedlifedata.com/resource/pubmed/id/19019101

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
8
pubmed:dateCreated
2008-11-21
pubmed:abstractText
Being highly unsaturated, carotenoids are susceptible to isomerization and oxidation during the processing and storage of food. In the present study, the degradation of acyclic lycopene and dicyclic beta-carotene in low-moisture and aqueous model systems, as well as in lyophilized guava, during storage at ambient temperature, in the absence or presence of light, was investigated. Both carotenoids followed first order kinetics under the various conditions investigated. Lycopene degraded much faster than beta-carotene in all the model systems. In a comparison of lycopene isolated from guava, tomato, and watermelon, greater losses were observed with lycopene from tomato. Since the model system was identical in the 3 cases, these results indicated that other compounds from the food sources, co-extracted with lycopene, might have influenced the oxidation. Light consistently and strongly promoted degradation under all conditions studied. The susceptibility of lycopene to degradation was much less in lyophilized guava than in the model systems, showing the marked protective influence of the food matrix. Loss of beta-carotene, found at a concentration of about 18 times lower than lycopene, was only slightly lower than that of lycopene in lyophilized guava, indicating that the effect of matrix and/or the initial concentration overshadowed the structural influence.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Oct
pubmed:issn
1750-3841
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
73
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
C589-94
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Degradation of lycopene and beta-carotene in model systems and in lyophilized guava during ambient storage: kinetics, structure, and matrix effects.
pubmed:affiliation
Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas- UNICAMP, P.O. Box. 6121, 13083-862 Campinas, S.P., Brazil.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't