Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark.
Kinetics of individual crocetin ester degradation in aqueous extracts of saffron upon thermal treatment in the dark has been studied. Special attention has been paid to the comparison between saffron extracts and aqueous solutions of a crocetin ester rich fraction, with a lower stability of the latter observed. The degradation reaction was the same for all crocetin esters whether they were in saffron extracts or whether they were purified, although it was affected by external factors that modified their kinetic and thermodynamic parameters, making some of them less stable than others.
Sánchez
Ana M
AM
Cátedra de Química Agrícola ETSI Agrónomos de Albacete, Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
Carmona
Manuel
M
Ordoudi
Stella A
SA
Tsimidou
María Z
MZ
Alonso
Gonzalo L
GL
D002338:Carotenoids / Q000737:chemistry*; D027622:Crocus / Q000737:chemistry*; D003624:Darkness; D004952:Esters / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007700:Kinetics; D013816:Thermodynamics; D014801:Vitamin A / Q000031:analogs & derivatives
D004952:Esters; C487773:trans-sodium crocetinate; D014801:Vitamin A; D002338:Carotenoids