Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage

Nhung, D. T. T., Bung, P. N., Ha, N. T., & Phong, T. K. (2010) Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage. Food Chemistry, 121(2), pp. 326-331.

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Abstract

Gac fruits were physically measured and stored under ambient conditions for up to 2 weeks to observe changes in carotenoid contents (lycopene and beta carotene) in its aril. Initial concentrations in the aril of lycopene were from 2.378 mg/g fresh weight (FW) to 3.728 mg/g FW and those of beta carotene were from 0.257 to 0.379 mg/g FW. Carotenoid concentrations in the aril remained stable after 1 week but sharply declined after 2 weeks of storage. Gac oil, pressed from gac aril, has similar concentrations of lycopene and beta carotene (2.436 and 2.592 mg/g, respectively). Oil was treated with 0.02% of butylated hydroxytoluene, or with a stream of nitrogen or untreated then stored in the dark for up to 15 or 19 weeks under different temperatures (5 °C, ambient, 45 and 60 °C). Lycopene and beta carotene in control gac oil degraded following the first-order kinetic model. The degradation rate of lycopene and beta carotene in the treated oil samples were lower than that in the control oil but the first-order kinetic was not always followed. However, both lycopene and beta carotene degraded quickly in gac oil with the first-order kinetic under high temperature conditions (45 and 60 °C) regardless of the treatments used. © 2009 Elsevier Ltd. All rights reserved.

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ID Code: 88988
Item Type: Journal Article
Refereed: Yes
Keywords: Antioxidant, Carotenoids, Momordica cochinchinesis, Pro-vitamin A, Seed membrane
DOI: 10.1016/j.foodchem.2009.12.032
ISSN: 0308-8146
Divisions: Current > QUT Faculties and Divisions > Science & Engineering Faculty
Deposited On: 14 Oct 2015 02:44
Last Modified: 26 Oct 2015 00:29

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