Share

STORAGE STABILITY OF CAROTENOIDS IN ORANGE OIL.

Author(s) : CRANDALL P. G., KESTERSON J. W., DENNIS S.

Type of article: Article

Summary

CITRUS ESSENTIAL OILS ARE USED AS FLAVOURING AGENTS IN FOODS AND BEVERAGES. RECENTLY A PREMIUM PRICE WAS PAID FOR OILS WITH A HIGH CAROTENOID CONTENT BECAUSE THEY WERE ALSO USED AS NATURAL COLOURING AGENTS. COMMERCIALLY MANUFACTURED SAMPLES OF ORANGE OILS WERE CONCENTRATED 5, 10 AND 25-FOLD, STORED FOR 12 MO AT 255, 277, 299 AND 305 K (-18, 4, 26 AND 32 DEG C) AND SAMPLED PERIODICALLY. THE 25-FOLD SAMPLE LOST 6% OF ITS BETA-CAROTENE AT 255 K AND 90% AT 305 K DURING 12 MO OF STORAGE. THERE WAS A HIGHLY SIGNIFICANT FIT OF THE TIME, TEMPERATURE AND CONCENTRATION DATA TO A SECOND ORDER MODEL.

Details

  • Original title: STORAGE STABILITY OF CAROTENOIDS IN ORANGE OIL.
  • Record ID : 1984-0217
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 924-927; 3 fig.; 3 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing