Abstract
This study evaluated the impact of thermal treatment on the degradation of carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. A total of 42 carotenoids were detected in the Cara Cara juice and the simulated system, and the newly formed compounds were identified as isomers derived from β-cryptoxanthin, β-carotene, lycopene, phytoene and phytofluene. During thermal treatment, carotenes of lycopene, phytoene and phytofluene were highly stabile in Cara Cara juice probably due to the matrix protection, while they decreased by 70.85%, 12.50% and 45.59% respectively in the simulated system following the first-order degradation reaction (k = 1.70 × 10−3, 2.90 × 10−4 and 6.28 × 10−4). Epoxy-carotenoid esters were sensitive to the low pH of the Cara Cara juice and esterified β-cryptoxanthin was the only ester group survived by thermal treatment. Thermal degradations of total caotenoid, flavonoid and ascorbic acid in Cara Cara juice were fitted by bi-exponential function.
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