Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil.

@article{Zhao2014EffectsOH,
  title={Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil.},
  author={Dong Zhao and Sang-Min Kim and Cheol-Ho Pan and Donghwa Chung},
  journal={Food chemistry},
  year={2014},
  volume={145},
  pages={505-13}
}
The effects of heating, aerial exposure and illumination on the stability of fucoxanthin was investigated in canola oil. In the absence of air and light, the heating caused the degradation of total and all-trans fucoxanthin at all tested temperatures between 25 and 100 °C. The increase of heating temperature promoted the formation of 13-cis and 13'-cis and the degradation of 9'-cis. The degradation and formation reactions were found to follow simple first-order kinetics and to be energetically… CONTINUE READING

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