Degradation of β-carotene during fruit and vegetable processing or storage: Reaction mechanisms and kinetic aspects: A review

Fruits

Volumn 66, Issue 6, 2011, Pages 417-440

  Pénicaud, Caroline ^a   Achir, Nawel ^a   Dhuique Mayer, Claudie ^a   Dornier, Manuel ^a   Bohuon, Philippe ^a  

^a CIRAD   (France)

Author keywords

Almacenamiento; Carotinoides; Degradaci n; Francia; Frutas; Hortalizas; Isomerizaci n; Oxidaci n; Procesamiento; Reacciones qu micas

Indexed keywords

EID: 84855660046     PISSN: 02481294     EISSN: 1625967X     Source Type: Journal    
DOI: 10.1051/fruits/2011058     Document Type: Article

References (100)

1. Lewinsohn E., Sitrit Y., Bar E., Azulay Y., Ibdah M., Meir A., Yosef E., Zamir D., Tadmor Y., Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit, Trends Food Sci. Technol. 16 (2005) 407-415.
2. Pallett K.E., Young A.J., Carotenoids, in: Alscher, R.G., Hess, J.L. (Eds.), Antioxidants in higher plants, CRC Press, Boca Raton, FL, U.S.A., 1993, 91-110.
3. Gaziano J.M., Johnson E.J., Russell R.M., Manson J.E., Stampfer M.J., Ridker P.M., Frei B., Hennekens C.H., Krinsky N.I., Discrimination in absorption or transport of β-carotene isomers after oral supplementation with either all-trans-or 9-cis-β-carotene, Am. J. Clin. Nutr. 61 (2009) 1248-1252.
4. Rodriguez-Amaya D.B., A guide to carotenoid analysis in foods, OMNI Research, Washington, D.C., U.S.A., 2001, 71 p.
5. Dutta D., Dutta A., Raychaudhuri U., Chakraborty R., Rheological characteristics and thermal degradation kinetics of β-carotene in pumpkin puree, J. Food Eng. 76 (2006) 538-546.
6. Mortensen A., Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruit extract, Food Res. Int. 38 (2005) 847-853.
7. Rios J.J., Fernández-García E., Mínguez-Mosquera M.I., Pérez-Gálvez A., Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins, Food Chem. 106 (2008) 1145-1153.
8. Britton G., Liaaen-Jensen S., Pfander H., Carotenoids, Vol. 1B: Spectroscopy, Birkhäuser-Verlag, Basel, Switzerland, 1995.
9. Mohamed N., Hashim R., Rahman N.A., Zain S.M., An insight to the cleavage of β-carotene to vitamin A: a molecular mechanics study, J. Mol. Struct. 538 (2001) 245-252.
10. Borel P., Drai J., Faure H., Fayol V., Galabert C., Laromiguiere M., Le Moel G., Recent knowledge about intestinal absorption and cleavage of carotenoids, Ann. Biol. Clin. 63 (2005) 165-177.
11. Laguerre M., Lecomte J., Villeneuve P., Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges, Progr. Lipid Res. 46 (2007) 244-282.
12. Perez-Galvez A., Minguez-Mosquera M.I., Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.), J. Agric. Food Chem. 49 (2001) 4864-4869.
13. Ozhogina O.A., Kasaikina O.T., β-Carotene as an interceptor of free radicals, Free Radic. Biol. Med. 19 (1995) 575-581.
14. Warner K., Frankel E.N., Effects of β-carotene on light stability of soybean oil, J. Am. Oil Chem. Soc. 64 (1987) 213-218.
15. Bureau S., Renard C.M.G.C., Reich M., Ginies C., Audergon J.-M., Change in anthocyanin concentrations in red apricot fruits during ripening, LWT-Food Sci. Technol. 42 (2009) 372-377.
16. Liu L.H., Zabaras D., Bennett L.E., Aguas P., Woonton B.W., Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage, Food Chem
17. Bechoff A., Dhuique-Mayer C., Dornier M., Tomlins K.I., Boulanger R., Dufour D., Westby A., Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips, Food Chem. 121 (2010) 348-357.
18. Hiranvarachat B., Suvarnakuta P., Devahastin S., Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions, Food Chem. 107 (2008) 1538-1546.
19. Rodriguez E.B., Rodriguez-Amaya D.B., Formation of apocarotenals and epoxycarotenoids from β-carotene by chemical reactions and by autoxidation in model systems and processed foods, Food Chem. 101 (2007) 563-572.
20. Thurnham D.I., Bioequivalence of β-carotene and retinol, J. Sci. Food Agric. 87 (2007) 13-19.
21. Zhang P., Omaye S.T., β-Carotene: interactions with α-tocopherol and ascorbic acid in microsomal lipid peroxidation, J. Nutr. Biochem. 12 (2001) 38-45.
22. Mordi R.C., Mechanism of β-carotene degradation, Biochem. J. 292 (1993) 310-312.
23. Stahl W., Sies H., Carotenoids and protection against solar UV radiation, Skin Pharmacol. Appl. Physiol. 15 (2002) 291-296.
24. Sander L.C., Sharpless K.E., Craft N.E., Wise S.A., Development of engineered stationary phases for the separation of carotenoid isomers, Anal. Chem. (1994) 1667-1674.
25. Britton G., Liaanen-Jensen S., Pfander H., Carotenoids handbook, Birkhaüser Verlag Basel, Switz., 2004.
26. Marx M., Stuparic M., Schieber A., Carle R., Effects of thermal processing on trans-cisisomerization of β-carotene in carrot juices and carotene-containing preparations, Food Chem. 83 (2003) 609-617.
27. Chen B.H., Huang J.H., Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments, Food Chem. 62 (1998) 299-307.
28. Henry L.K., Catignani G., Schwartz S., Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans-β-carotene, J. Am. Oil Chem. Soc. 75 (1998) 823-829.
29. Vásquez-Caicedo A.L., Schilling S., Carle R., Neidhart S., Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar, Food Chem. 102 (2007) 1172-1186.
30. Schieber A., Marx M., Carle R., Simultaneous determination of carotenes and tocopherols in ATBC drinks by high-performance liquid chromatography, Food Chem. 76 (2002) 357-362.
31. Kidmose U., Yang R.Y., Thilsted S.H., Christensen L.P., Brandt K., Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying, J. Food Compos. Anal. 19 (2006) 562-571.
32. Koca N., Burdurlu H.S., Karadeniz F., Kinetics of colour changes in dehydrated carrots, J. Food Eng. 78 (2007) 449-455.
33. Dhuique-Mayer C., Tbatou M., Carail M., Caris-Veyrat C., Dornier M., Amiot M.J., Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds, J. Agric. Food Chem. 55 (2007) 4209-4216.
34. Caris-Veyrat C., Amiot M.J., Ramasseul R., Marchon J.C., Mild oxidative cleavage of β-carotene by dioxygen induced by a ruthenium porphyrin catalyst: characterization of products and of some possible intermediates, New J. Chem. 25 (2001) 203-206.
35. Nonier M.F., De Gaulejac N.V., Vivas N., Vitry C., Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood, C. R. Chim. 7 (2004) 689-698.
36. Sommerburg O., Langhans C.D., Arnhold J., Leichsenring M., Salerno C., Crifo C., Hoffmann G.F., Debatin K.M., Siems W.G., β-Carotene cleavage products after oxidation mediated by hypochlorous acid-A model for neutrophil-derived degradation, Free Radic. Biol. Med. 35 (2003) 1480-1490.
37. Bosser A., Belin J.M., Synthesis of β-Ionone in an aldehyde/xanthine oxidase/β-carotene system involving free-radical formation, Biotechnol. Progress. 10 (1994) 129-133.
38. Bosser A., Paplorey E., Belin J.M., A simple way to ()- dihydroactinidiolide from β-ionone related to the enzymatic cooxidation of β-carotene in aqueous-solution, Biotechnol. Prog. 11 (1995) 689-692.
39. Wache Y., Bosser-DeRatuld A., Lhuguenot J.C., Belin J.M., Effect of cis/trans isomerism of β-carotene on the ratios of volatile compounds produced during oxidative degradation, J. Agric. Food Chem. 51 (2003) 1984-1987.
40. Mordi R.C., Walton J.C., Burton G.W., Hughes L., Keith I.U., David L.A., Douglas M.J., Oxidative degradation of β-carotene and β-apo-8'- carotenal, Tetrahedron 49 (1993) 911-928.
41. Qiu D., Chen Z.R., Li H.R., Effect of heating on solid β-carotene, Food Chem. 112 (2009) 344-349.
42. Kennedy T.A., Liebler D.C., Peroxyl radical scavenging by β-carotene in lipid bilayers-Effect of oxygen partial-pressure, J. Biol. Chem. 267 (1992) 4658-4663.
43. Tsuchihashi H., Kigoshi M., Iwatsuki M., Niki E., Action of β-carotene as an antioxidant against lipid peroxidation, Arch. Biochem. Biophys. 323 (1995) 137-147.
44. Furr H.C., Analysis of retinoids and carotenoids: Problems resolved and unsolved, J. Nutr. 134 (2004) 281S-285S.
45. Wu X., Sun C.J., Yang L.H., Zeng G., Liu Z.Y., Li Y.M., β-Carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5, Innov. Food Sci. Emerg. Technol. 9 (2008) 581-586.
46. Shin J.H., Chung H.L., Seo J.K., Sim J.H., Huh C.S., Kil S.K., Baek Y.J., Degradation kinetics of Capsanthin in paprika (Capsanthin annuum L.) as affected by heating, J. Food Sci. 66 (2001) 15-18.
47. Achir N., Randrianatoandro V.A., Bohuon P., Laffargue A., Avallone S., Kinetic study of β-carotene and lutein degradation in oils during heat treatment, Eur. J. Lipid Sci. Technol. 112 (2010) 349-361.
48. Avallone S., Rojas-Gonzalez J.A., Trystram G., Bohuon P., Thermal sensitivity of some plantain micronutrients during deep-fat frying, J. Food sci. 74 (2009) C339-C347.
49. Fratianni A., Cinquanta L., Panfili G., Degradation of carotenoids in orange juice during microwave heating, LWT-Food Sci. Technol. 43 (2010) 867-871.
50. Baldermann S., Naim M., Fleischmann P., Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica), Food Res. Int. 38 (2005) 833-836.
51. Zepka L.Q., Borsarelli C.D., Azevedo M.A., da Silva P., Mercadante A.Z., Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color, J. Agric. Food Chem. 57 (2009) 7841-7845.
52. Melendez-Martinez A.J., Vicario I.M., Heredia F.J., Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices, J. Agric. Food Chem. 51 (2003) 7266-7270.
53. Vikram V.B., Ramesh M.N., Prapulla S.G., Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods, J. Food Eng. 69 (2005) 31-40.
54. Limbo S., Torri L., Piergiovanni L., Lightinduced changes in an aqueous β-carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressures, J. Agric. Food Chem. 55 (2007) 5238-5245.
55. Cheftel J.C., Introduction à la biochimie et à la technologie des aliments, Tech. & Doc. Lavoisier, Paris, France, 1992.
56. Liu M.H., Chen B.H., Relationship between chlorophyll a and β-carotene in a lipidcontaining model system during heating, Food Chem. 61 (1998) 41-47.
57. Emenhiser C., Watkins R.H., Simunovic N., Solomons N., Bulux J., Barrows J., Schwartz S.J., Packaging preservation of β-carotene in sweet potato flakes using flexible film and an oxygen absorber, J. Food Qual. 22 (1999) 63-73.
58. Baiano A., Tamagnone P., Marchitelli V., del Nobile M.A., Quality decay kinetics of semipreserved sauce as affected by packaging, J. Food Sci. 70 (2005) E92-E97.
59. Nhung D.T.T., Bung P.N., Ha N.T., Phong T.K., Changes in lycopene and β-carotene contents in aril and oil of gac fruit during storage, Food Chem. 121 (2010) 326-331.
60. Takahashi A., Shibasaki-Kitakawa N., Yonemoto T., Kinetic model for autoxidation of β-carotene in organic solutions, J. Am. Oil Chem. Soc. 76 (1999) 897-903.
61. Takahashi A., Shibasaki-Kitakawa N., Toshikuni Y., A rigorous kinetic model for β-carotene oxidation in the presence of an antioxidant, α-tocopherol, J. Am. Oil Chem. Soc. 80 (2003) 1241-1247.
62. Takahashi A., Suzuki J.-I., Shibasaki-Kitakawa N., Toshikuni Y., A kinetic model for cooxidation of β-carotene with oleic acid, J. Am. Oil Chem. Soc. 78 (2001) 1203-1207.
63. Shibasaki-Kitakawa N., Hideto K., Takahashi A., Toshikuni Y., Oxidation kinetics of β-carotene in olein acid solvent with addition of an antioxidant, α-tocopherol, J. Am. Oil Chem. Soc. 81 (2004) 389-394.
64. Aho L., Wahlroos O., A comparison between determinations of the solubility of oxygen in oils by exponential dilution and chemical methods, J. Am. Oil Chem. Soc. 44 (1967) 65-66.
65. Benson B.B., Krause D.J., The concentration and isotopic fractionation of oxygen dissolved in freshwater and seawater in equilibrium with the atmosphere, Limnol. Oceanogr. 29 (1984) 620-632.
66. Battino R., Evans F.D., Danforth W.F., Solubilities of seven gases in olive oil with reference to theories of transport through cell membrane, J. Am. Oil Chem. Soc. 45 (1968) 830-833.
67. Ke P.J., Ackman R.G., Bunsen coefficient for oxygen in marine oils at various temperatures determined by an exponential dilution method with a polarographic oxygen electrode, J. Am. Oil Chem. Soc. 50 (1973) 429-435.
68. Pénicaud C., Guilbert S., Peyron S., Gontard N., Guillard V., Oxygen transfer in foods using oxygen luminescence sensors: Influence of oxygen partial pressure and food nature and composition, Food Chem. 123 (2010) 1275-1281.
69. Pénicaud C., Peyron S., Gontard N., Guillard, V., Oxygen quantification methods and application to the determination of oxygen diffusion and solubility coefficients in food, Food Rev. Int. (2011), doi:10.1080/ 87559129.2011.595021.
70. Holst G., Glud R.N., Kühl M., Klimant I., A microoptode array for fine-scale measurement of oxygen distribution, Sens. Actuators B 38-39 (1997) 122-129.
71. Haralampu S.G., Karel M., Kinetic-models for moisture dependence of ascorbic-acid and β-carotene degradation in dehydrated sweet-potato, J. Food Sci. 48 (1983) 1872-1873.
72. Mortensen A., Skibsted L.H., Kinetics and mechanism of the primary steps of degradation of carotenoids by acid in homogeneous solution, J. Agric. Food Chem. 48 (2000) 279-286.
73. Assuncao R.B., Mercadante A.Z., Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.), J. Food Compos. Anal. 16 (2003) 647-657.
74. Goulson M.J., Warthesen J.J., Stability and antioxidant activity of β-carotene in conventional and high oleic canola oil, J. Food Sci. 64 (1999) 996-999.
75. Budowski P., Brondi A., Autoxidation of carotene and vitamin A influence of fat and antioxidants, Arch. Biochem. Biophys. 89 (1960) 66-73.
76. Pérez-Gálvez A., Mínguez-Mosquera M.I., Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid composition, J. Agric. Food Chem. 52 (2004) 632-637.
77. Sambanthamurthi R., Sundram K., Tan Y.-A., Chemistry and biochemistry of palm oil, Prog. Lipid Res. 39 (2000) 507-558.
78. Zhang P., Omaye S.T., β-Carotene and protein oxidation: effects of ascorbic acid and α-tocopherol, Toxicology 146 (2000) 37-47.
79. Haila K.M., Lievonen S.M., Heinonen M.I., Effects of lutein, lycopene, annatto, and γ-tocopherol on autoxidation of triglyceride, J. Agric. Food Chem. 44 (1996) 2096-2100.
80. Palozza P., Calviello G., Bartoli G.M., Prooxidant activity of β-carotene under 100% oxygen pressure in rat liver microsomes, Free Radic. Biol. Med. 19 (1995) 887-892.
81. Packer L., Antioxidant action of carotenoids in vitro and in vivo and protection against oxidation of human low-density lipo-proteins, Ann. N. Y. Acad. Sci. 691 (1993) 48-60.
82. Polyakov N.E., Leshina T.V., Konovalova T.A., Kispert L.D., Carotenoids as scavengers of free radicals in a fenton reaction: antioxidants or pro-oxidants? Free Radic. Biol. Med. 31 (2001) 398-404.
83. Boon C.S., McClements D.J., Weiss J., Decker E.A., Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions, J. Agric. Food Chem. 57 (2009) 2993-2998.
84. Simpson D.J., Baqar M.R., Lee T.H., Fine structure of the chromoplasts of fruit of Solanum aviculare Forth. var. Brisbanense, Aust. J. Bot. 26 (1978) 783-792.
85. Vasquez-Caceido A.L., Heller A., Neidhart S., Carle R., Chromoplast morphology and β-carotene accumulation during postharvest ripening of mango cv. 'Tommy Atkins', J. Agric. Food Chem. 54 (2006) 5769-5776.
86. Olatunde Farombi E., Britton G., Antioxidant activity of palm oil carotenes in organic solution: effects of structure and chemical reactivity, Food Chem. 64 (1999) 315-321.
87. Nguyen M., Francis D., Schwartz S., Thermal isomerisation susceptibility of carotenoids in different tomato varieties, J. Sci. Food Agric. 81 (2001) 910-917.
88. Abushita A.A., Daood H.G., Biacs P.A., Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors, J. Agric. Food Chem. 48 (2000) 2075-2081.
89. Martins S., Van Boekel M., A kinetic model for the glucose/glycine Maillard reaction pathways, Food Chem. 90 (2005) 257-269.
90. Kim Y.-N., Giraud D.W., Driskell J.A., Tocopherol and carotenoid contents of selected Korean fruits and vegetables, J. Food Compos. Anal. 20 (2007) 458-465.
91. Kandlakunta B., Rajendran A., Thingnganing L., Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin, Food Chem. 106 (2008) 85-89.
92. Bhaskarachary K., Rao D.S.S., Deosthale Y.G., Reddy V., Carotene content of some common and less familiar foods of plant origin, Food Chem. 54 (1995) 189-193.
93. Bora P.S., Rocha R.V.M., Narain N., Moreira-Monteiro A.C., Moreira R.A., Characterization of principal nutritional components of Brazilian oil palm (Eliaes guineensis) fruits, Bioresour. Technol. 87 (2003) 1-5.
94. Ngoh Newilah G., Dhuique-Mayer C., Rojas-Gonzalez J.A., Tomekpe K., Fokou E., Etoa F.X., Carotenoid contents during ripening of banana hybrids and cultivar grown in Cameroon, Fruits 64 (2009) 197-205.
95. Dhuique-Mayer C., Caris-Veyrat C., Ollitrault P., Curk F., Amiot M.J., Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area, J. Agric. Food Chem. 53 (2005) 2140-2145.
96. Giuffrida D., Dugo P., Salvo A., Saitta M., Dugo G., Free carotenoid and carotenoid ester composition in native orange juices of different varieties, Fruits 65 (2010) 277-284.
97. Goula A.M., Adamopoulos K.G., Kinetic models of β-carotene degradation during air drying of carrots, Dry. Technol. 28 (2010) 752-761.
98. Holdsworth S.D., Thermal processing of packaged foods, Blackie Acad. & Prof., Lond., U.K., 1997.
99. Ahmed J., Shivhare U.S., Sandhu K.S., Thermal degradation kinetics of carotenoids and visual color of papaya puree, J. Food Sci. 67 (2002) 2692-2695.
100. Henry L.K., Catignani G.L., Schwartz S.J., Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene, J. Am. Oil Chem. Soc. 75 (1998) 823-829.