Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures

Journal of Agricultural and Food Chemistry
Alfredo MontañoAntonio De Castro

Abstract

The kinetics of ascorbic acid (AA) loss during storage of packed table olives with two different levels of added AA was investigated. Three selected storage temperatures were assayed: 10 degrees C, ambient (20-24 degrees C), and 40 degrees C. The study was carried out in both pasteurized and unpasteurized product. The effect of pasteurization treatment alone on added AA was not significant. In the pasteurized product, in general AA degraded following a first-order kinetics. The activation energy calculated by using the Arrhenius model averaged 9 kcal/mol. For each storage temperature, the increase in initial AA concentration significantly decreased the AA degradation rate. In the unpasteurized product, AA was not detected after 20 days in samples stored at room temperature and AA degradation followed zero-order kinetics at 10 degrees C, whereas at 40 degrees C a second-order reaction showed the best fit. In both pasteurized and unpasteurized product, the low level of initial dehydroascorbic acid disappeared during storage. Furfural appeared to be formed during storage, mainly at 40 degrees C, following zero-order kinetics.

References

Sep 1, 1986·Canadian Journal of Microbiology·L CostamagnaO Arrigoni
Oct 1, 1971·Journal of the Science of Food and Agriculture·F E HuelinB H Kennett
Nov 26, 1998·Journal of Food Protection·M J EsteveC Rodrigo

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Citations

Aug 4, 2009·Journal of Food Science·Sylvie AvallonePhilippe Bohuon
Aug 2, 2008·The Science of the Total Environment·Marta I S Veríssimo, M Teresa S R Gomes

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