Degradation kinetics of ergosterol in tomato paste serum

KADAKAL Ç., ARTIK N.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.3, ss.683-688, 2008 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 227 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1007/s00217-007-0772-z
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.683-688
  • Anahtar Kelimeler: degradation kinetics, ergosterol, tomato paste, serum, HPLC
  • Ankara Üniversitesi Adresli: Evet

Özet

Thermal degradation of ergosterol in tomato paste serum was studied at different pH (4.5, 4.3, 3.9, 3.7 and 3.5,) and heating periods (0, 10, 20, 30 and 50 min) over the temperature range of 70 to 95 degrees C. Analysis of kinetic data suggested a first-order reaction for the degradation of ergosterol with the half-lives of 301.4-36.7, 239.0-33.7, 203.9-29.6, 113.6-29.8 and 83.5-23.7 min for 4.5, 4.3, 3.9, 3.7 and 3.5 pH samples, respectively, between 70 and 95 degrees C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energies for 4.5, 4.3, 3.9, 3.7 and 3.5 pH samples were found 20.57, 19.62, 19.07, 12.41 and 11.08 kcal mol(-1), respectively, between 70 and 95 degrees C.