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Effet du traitement thermique sur les caroténoïdes, les flavonoïdes et l'acide ascorbique dans le jus d'orange cv. Cara Cara.

Cette étude a évalué l'impact du traitement thermique sur la dégradation des caroténoïdes, des flavonoïdes et de l'acide ascorbique dans le jus d'orange cv. Cara Cara. Un total de 42 caroténoïdes ont été détectés dans le jus de Cara Cara et le système simulé, et les composés nouvellement formés ont été identifiés en tant qu'isomères dérivés de la bêta-cryptoxanthine, du bêta-carotène, du lycopène, du phytoène et du phytofluène. Au cours du traitement thermique, les carotènes de lycopène, de phytoène et de phytofluène étaient très stables dans le jus de Cara Cara, probablement en raison de la protection de la matrice, alors qu'ils diminuaient respectivement de 70,85%, 12,50% et 45,59% dans le système simulé (suite à la réaction de dégradation de premier ordre ( k = 1,70x10 (-3), 2,90x10 (-4) et 6,28x10 (-4)). Les esters époxy-caroténoïdes étaient sensibles au faible pH du jus de Cara Cara et la bêta-cryptoxanthine estérifiée était le seul groupe ester survivant du traitement thermique. Les dégradations thermiques des caoténoïdes, des flavonoïdes et de l'acide ascorbique totaux dans le jus de Cara Cara ont été ajustées par une fonction bi-exponentielle.


Source: https://www.ncbi.nlm.nih.gov/pubmed/29884392


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