Abstract
This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). The results showed that the thermal degradation of the phenolic compounds follows first-order kinetics, in which the degradation rate depends on the temperature, the amount of soluble solids, and the pH. The loss of antioxidant activity also follows first-order kinetics. Under different storage conditions, the half-life times of the total phenols were in the range 40.72-202.47 days, while for the antioxidant activity, the half-times were from 55.87-68.83 days for the ABTS and from 57.85-107.03 days for the FRAP method. The antioxidant activity of the extracts follows the same pattern of thermal degradation as the phenolic compounds. Therefore, we conclude that antioxidant activity is due to its phenolic compounds.
Highlights
Achiote (Bixa orellana L.) is a shrub from the intertropical regions of America, belonging to the Bixaceae family (Lourido Pérez & Martínez Sánchez, 2010; Viuda-Martos et al, 2012)
This work aimed to evaluate the effect of temperature (T), soluble solids (SS), and pH on the degradation rate of the phenolic compounds and on the loss of antioxidant activity in Bixa orellana L. leaves
The thermal degradation of the Total Phenolic Content (TPC) followed a first-order reaction model, which agree with the results found in the degradation of TPC of apple peel (Henríquez et al, 2014), apple juice (De Paepe et al, 2014), orange (Kirca et al, 2007), and pomegranate (Fischer et al, 2013)
Summary
Achiote (Bixa orellana L.) is a shrub from the intertropical regions of America, belonging to the Bixaceae family (Lourido Pérez & Martínez Sánchez, 2010; Viuda-Martos et al, 2012). They can be vulnerable to the kind of solvent in which the extracts are (Padmashree et al, 2012, 2014) being water one of the solvents with lowest thermal stability reported (Padmashree et al, 2014)
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