Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 15, 2015, Pages 3970-3979

  Achir, Nawel ^a   Hadjal, Thiziri ^b,c   Madani, Khodir ^c   Dornier, Manuel ^a   Dhuique Mayer, Claudie ^b  

^a MONTPELLIER SUPAGRO   (France)

^b CIRAD   (France)

^c UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

ascorbic acid; citrus fruit; kinetic; lycopene; naringin; carotene

Indexed keywords

ACTIVATION ANALYSIS; ACTIVATION ENERGY; CITRUS FRUITS; DEGRADATION; EMULSIFICATION; FLAVONOIDS; FRUIT JUICES; FRUITS; KINETICS; ORGANIC ACIDS; RATE CONSTANTS;

CAROTENE DEGRADATIONS; DEGRADATION KINETICS; EMULSION SYSTEMS; GRAPEFRUIT JUICE; LYCOPENES; MULTIRESPONSE MODELING; NARINGIN; STRUCTURAL PROTECTION;

ASCORBIC ACID;

CITRUS; CITRUS X PARADISI;

BETA CAROTENE; CAROTENOID; LYCOPENE;

ANALYSIS; BEVERAGE; BIOLOGICAL MODEL; CHEMISTRY; GRAPEFRUIT; HEAT; ISOMERISM; KINETICS;

BETA CAROTENE; BEVERAGES; CAROTENOIDS; CITRUS PARADISI; HOT TEMPERATURE; ISOMERISM; KINETICS; MODELS, BIOLOGICAL;

EID: 84928139567     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00509     Document Type: Article

References (42)

1. Uckoo, R. M.; Jayaprakasha, G. K.; Balasubramaniam, V. M.; Patil, B. S. Grapefruit (Citrus paradisi Macfad) phytochemicals composition is modulated by household processing techniques J. Food Sci. 2012, 77, 921 - 926 10.1111/j.1750-3841.2012.02865.x
2. Tanaka, T.; Tanaka, T.; Tanaka, M.; Kuno, T. Cancer Chemoprevention by Citrus Pulp and Juices Containing High Amounts of β-Cryptoxanthin and Hesperidin J. Biomed. Biotechnol. 2012, 10.1155/2012/516981
3. Gorinstein, S.; Caspi, A.; Libman, I.; Tzvi Lerner, H.; Huang, D.; Leontowicz, H.; Leontowicz, M.; Tashma, Z.; Katrich, E.; Shengbao, F.; Trakhtenberg, S. Red Grapefruit Positively Influences Serum Triglyceride Level in Patients Suffering from Coronary Atherosclerosis: Studies in Vitro and in Humans J. Agric. Food Chem. 2006, 54, 1887 - 1892 10.1021/jf058171g
4. Gorinstein, S.; Leontowicz, H.; Leontowicz, M.; Krzeminski, R.; Gralak, M.; Delgado-Licon, E.; Martinez Ayala, A. L.; Katrich, E.; Trakhtenberg, S. Changes in plasma lipid and antioxidant activity in rats as a result of naringin and red grapefruit supplementation J. Agric. Food Chem. 2005, 53, 3223 - 3228 10.1021/jf058014h
5. Poulaert, M.; Borel, P.; Caporiccio, B.; Gunata, Z.; Dhuique-Mayer, C. Grapefruit juices impair the bioaccessibility of β-carotene from orange-fleshed sweet potato but not its intestinal uptake by Caco-2 cells J. Agric. Food Chem. 2012, 60, 685 - 691 10.1021/jf204004c
6. Xu, J.; Tao, N.; Liu, Q.; Deng, X. Presence of diverse ratios of lycopene/β-carotene in five pink or red-fleshed citrus cultivars Sci. Hortic. 2006, 108, 181 - 184 10.1016/j.scienta.2006.01.032
7. Honest, K. N.; Zhang, H. W.; Zhang, L. F. Lycopene: Isomerization Effects on Bioavailability and Bioactivity Properties Food Rev. Int. 2011, 27, 248 - 258 10.1080/87559129.2011.563392
8. Hiranvarachat, B.; Suvarnakuta, P.; Devahastin, S. Isomerisation kinetics and antioxidant activities of [beta]-carotene in carrots undergoing different drying techniques and conditions Food Chem. 2008, 107, 1538 - 1546 10.1016/j.foodchem.2007.10.026
9. Marx, M.; Stuparic, M.; Schieber, A.; Carle, R. Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations Food Chem. 2003, 83, 609 - 617 10.1016/S0308-8146(03)00255-3
10. Rodriguez, E. B.; Rodriguez-Amaya, D. B. Formation of apocarotenals and epoxycarotenoids from [beta]-carotene by chemical reactions and by autoxidation in model systems and processed foods Food Chem. 2007, 101, 563 - 572 10.1016/j.foodchem.2006.02.015
11. Bechoff, A.; Dhuique-Mayer, C.; Dornier, M.; Tomlins, K. I.; Boulanger, R.; Dufour, D.; Westby, A. Relationship between the kinetics of [beta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips Food Chem. 2010, 121, 348 - 357 10.1016/j.foodchem.2009.12.035
12. Penicaud, C.; Achir, N.; Dhuique-Mayer, C.; Dornier, M.; Bohuon, P. Degradation of β-carotene during fruits and vegetables processing or storage: reaction mechanisms and kinetics aspects Fruits 2011, 66, 417 - 440 10.1051/fruits/2011058
13. 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. 2005, 69, 31 - 40 10.1016/j.jfoodeng.2004.07.013
14. 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. 2007, 55, 4209 - 4216 10.1021/jf0700529
15. Ahmed, J.; Shivhare, U. S.; Sandhu, K. S. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree J. Food Sci. 2002, 67, 2692 - 2695 10.1111/j.1365-2621.2002.tb08800.x
16. Lee, M. T.; Chen, B. H. Stability of lycopene during heating and illumination in a model system Food Chem. 2002, 78, 425 - 432 10.1016/S0308-8146(02)00146-2
17. Schierle, J.; Bretzel, W.; Buhler, I.; Faccin, N.; Hess, D.; Steiner, K.; Schuep, W. Content and isomeric ratio of lycopene in food and human blood plasma Food Chem. 1997, 59, 459 - 465 10.1016/S0308-8146(96)00177-X
18. Chanforan, C. l.; Loonis, M. l.; Mora, N.; Caris-Veyrat, C.; Dufour, C. The impact of industrial processing on health-beneficial tomato microconstituents Food Chem. 2012, 134, 1786 - 1795 10.1016/j.foodchem.2012.03.077
19. Xu, Y.; Pan, S. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) Ultrason. Sonochem. 2013, 20, 1026 - 1032 10.1016/j.ultsonch.2013.01.006
20. Lee, M. T.; Chen, B. H. Stability of lycopene during heating and illumination in a model system Food Chem. 2002, 78, 425 - 432 10.1016/S0308-8146(02)00146-2
21. Huawei, Z.; Xiaowen, W.; Elshareif, O.; Hong, L.; Qingrui, S.; Lianfu, Z. Isomerisation and degradation of lycopene during heat processing in simulated food system Int. Food Res. J. 2014, 21, 45
22. Goula, A. M.; Adamopoulos, K. G.; Chatzitakis, P. C.; Nikas, V. A. Prediction of lycopene degradation during a drying process of tomato pulp J. Food Eng. 2006, 74, 37 - 46 10.1016/j.jfoodeng.2005.02.023
23. Sharma, R.; Kaur, D.; Oberoi, D. P. S.; Sogi, D. S. Thermal degradation kinetics of pigments and visual color in watermelon juice Int. J. Food Prop. 2008, 11, 439 - 449 10.1080/10942910701530826
24. Colle, I. J. P.; Lemmens, L.; Van Buggenhout, S.; Van Loey, A. M.; Hendrickx, M. E. Modeling Lycopene Degradation and Isomerization in the Presence of Lipids Food Bioprocess Technol. 2013, 6, 909 - 918 10.1007/s11947-011-0714-4
25. 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. 2009, 57, 7841 - 7845 10.1021/jf900558a
26. Zepka, L. Q.; Mercadante, A. Z. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice Food Chem. 2009, 117, 28 - 34 10.1016/j.foodchem.2009.03.071
27. Achir, N.; Pénicaud, C.; Avallone, S.; Bohuon, P. Insight into β-carotene thermal degradation in oils with multiresponse modelling J. Am. Oil Chem. Soc. 2011, 88, 2035 - 2045 10.1007/s11746-011-1864-2
28. Achir, N.; Pénicaud, C.; Bechoff, A.; Boulanger, R.; Dornier, M.; Dhuique-Mayer, C. Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds Food Bioprocess Technol. 2014, 7, 1656 - 1669 10.1007/s11947-013-1229-y
29. 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. 2005, 53, 2140 - 2145 10.1021/jf0402983
30. van Boekel, M. A. J. S. Kinetic Modeling of Reactions in Foods; CRC Press: Boca Raton, FL, 2008.
31. Colle, I.; Lemmens, L.; Tolesa, G.; Van Buggenhout, S.; De Vleeschouwer, K.; Van Loey, A.; Hendrickx, M. Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion J. Agric. Food Chem. 2010, 58, 12784 - 12789 10.1021/jf102934u
32. 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. 2001, 66, 15 - 18 10.1111/j.1365-2621.2001.tb15575.x
33. Achir, N.; Randrianatoandro, V. A.; Bohuon, P.; Laffargue, A.; Avallone, S. Kinetic study of beta-carotene and lutein degradation in oils during heat treatment Eur. J. Lipid Sci. Technol. 2010, 112, 349 - 361 10.1002/ejlt.200900165
34. Hadjal, T.; Dhuique-Mayer, C.; Madani, K.; Dornier, M.; Achir, N. Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems Food Chem. 2013, 138, 2442 - 2450 10.1016/j.foodchem.2012.12.022
35. 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. 2000, 48, 2075 - 2081 10.1021/jf990715p
36. D'Evoli, L.; Lombardi-Boccia, G.; Lucarini, M. Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes Foods 2013, 2, 352 - 363 10.3390/foods2030352
37. Demiray, E.; Tulek, Y.; Yilmaz, Y. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying LWT-Food Sci. Technol. 2013, 50, 172 - 176 10.1016/j.lwt.2012.06.001
38. Sanchez-Moreno, C.; Plaza, L.; de Ancos, B.; Cano, M. P. Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage J. Agric. Food Chem. 2002, 51, 647 - 653 10.1021/jf020795o
39. Kanner, J.; Mendel, H.; Budomski, P. Prooxidant and antioxidant effects of ascorbic acid and metal salts in a β-carotene-linoleate model system J. Food Sci. 1977, 42, 60 - 64 10.1111/j.1365-2621.1977.tb01218.x
40. Unten, L.; Koketsu, M.; Kim, M. Antidiscoloring activity of green tea polyphenols on beta-carotene J. Agric. Food Chem. 1997, 45, 2009 - 2012 10.1021/jf9607526
41. Yuan, Q.; Yao, X. L.; Feng, G.; Huang, Q., Characteristic changes of naringin in grapefruit juice during heat treatment. Food Sci. Technol. 2012, 7.
42. Buslig, B. S.; Carter, R. D. Particle size distribution in orange juices Fla. State Hortic. Soc. 1974, 302 - 305