Cinética de degradación térmica de betacianinas, betaxantinas y vitamina C en una bebida a base de jugo de remolacha (Beta vulgaris L.) y miel de abeja
DOI:
https://doi.org/10.17268/sci.agropecu.2015.02.03Palavras-chave:
Beta vulgaris, remolacha, betacianinas, betaxantinas, modelos cinéticos, degradación térmicaResumo
La cinética de degradación de la betacianinas, betaxantinas y vitamina C a 30 °C, 40 °C y 50 ºC fue evaluada en una bebida a base de betarraga y miel de abeja, utilizando los modelos cinéticos de orden cero, primer y segundo orden; así como el modelo de Arrhenius para evaluar la dependencia de la velocidad de degradación con respecto a la temperatura. Se determinó que la degradación de los tres compuestos evaluados en las tres temperaturas ensayadas siguió una cinética de primer orden con una alta correlación (R2 = 0,974; 0,98; 0,979). Se determinó que las betacianinas y la vitamina C presentan un sensibilidad similar a la temperatura; mientras que las betaxantinas fueron más estables. Con referencia a la influencia de la temperatura en la velocidad de degradación se determinaron las energías de activación y los valores Q10 de la reacción los cuales confirman la mayor estabilidad de las betaxantinas con respecto a las betacianinas y la vitamina C en la bebida de remolacha y miel de abeja.Referências
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Received: 31/01/15
Accepted: 05/04/15
Corresponding author: E-mail: msolanoayuda@hotmail.com (M. Solano-Cornejo).
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