Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32579
Effect of Different pH on Canthaxanthin Degradation

Authors: N. Seyedrazi, S. H. Razavi, Z. Emam-Djomeh


In this research, natural canthaxanthin as one of the most important carotenoids was extracted from Dietzia natronolimnaea HS-1. The changes of canthaxanthin enriched in oilin- water emulsions with vegetable oil (5 mg/ 100 mL), Arabic gum (5 mg/100 mL), and potassium sorbate (0.5 g/100 mL) was investigated. The effects of different pH (3, 5 and 7), as well as, time treatment (3, 18 and 33 days) in the environmental temperature (24°C) on the degradation were studied by response surface methodology (RSM). The Hunter values (L*, a*, and b*) and the concentration of canthaxanthin (C, mg/L) illustrated more degradation of this pigment at low pHs (pH≤ 4) by passing the time (days≥10) with R² 97.00%, 91.31%, 97.60%, and 99.54% for C, L*, a*, and b* respectively. The predicted model were found to be significant (p<0.05).

Keywords: Degradation, Emulsion, Response SurfaceMethodology (RSM)

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1766


[1] P. Vitek, K. Osterrothova, and J. Jehlicka, "Beta-carotene- a possible biomarker in the Martian evaporitic environment: Raman microspectroscopic study," Planetary and Space Science, vol. 57(4), pp. 454- 459, 2009.
[2] A.M.R. Patel, A. Berces, T. Kerekgyarto, G. Ronto, H. Lammer, and J.C. Zarnecki, "Annual solar UV exposure and biologically effective dose rates on the martian surface," Adv. Space Res., vol. 33 (8), pp. 1247-1252, 2004.
[3] D.S. Huang, O.E. Odeleye, R.R. Watson, "Inhibitory effects of canthaxanthin on in vitro growth of murine tumor cells," Cancer Lett,. vol. 65, pp. 209-213, 1992.
[4] R.H. Liu, "Health benefits of fruits and vegetables are from additive and synergistic combination of phytochemicals," American Journal of Clinical Nutrition, vol. 78, pp. 517S -520S, 2003.
[5] A. Mohd Fadzelly, M. Mohamed, A. Rahmat and J. Fry, "Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and trap (Artocarpus odoratissimus)," Food Chemistry, vol. 113 (2), pp. 479-483, 2009.
[6] H.C. Furr, R.M. Clark, "Intestinal absorption and tissue distribution of carotenoids," The Journal of Nutritional Biochemistry, vol. 8 (7), pp. 364-377, 1997.
[7] V.P. Palace, N. Khaper, Q. Qin, and P. K. Singal, "Antioxidant potentials of vitamin A and carotenoids and their relevance to heart disease," Free Radical Biology and Medicine, vol. 26 (5-6), pp. 746- 761, 1999.
[8] I. Higuera-Ciapara, L. Felix-Valenzuela, FM. Goycoolea and W. Arguelles-Monal, « Microencapsulation of astaxanthin in a chitosan matrix," Journal of Carbohydrate Polymers, vol. 56 (1), pp. 41-45, 2004.
[9] S. Helmar, K. AX and O. Behrend, "Product engineering of dispersed systems," Trends in Food Science & Technology, vol. 14(1-2), pp. 9-16, 2003.
[10] J. Giese, "Color measurement in foods," Food Technol., vol. 54(2), pp. 62-65, 2003.
[11] B.K. Tiwari, K. Muthukumarappan, CP. O- Donnell and PJ. Cullen, "Modelling color degradation of orange juice by ozone treatment using response surface methodology," Journal of Food Engineering, vol. 88 (4), pp. 553-560, 2008.
[12] I. Eren, and F. Kaymak-Ertekin, "Optimization of osmotic dehydration of potato using response surface methodology," J. Food Engineering, vol. 79 (1), pp. 344-352, 2007.
[13] W. Stahl, H. Sies, "Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans," Human Clinical Nutrition, vol. 122(11), pp. 2161-2166, 1992.
[14] E. Mayer-Miebach, D. Behsnilian, M. Regier, H.P. Schuchmann, "Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential," J. Food Research International, vol. 38(8-9), pp. 1103-1108, 2005.
[15] P. Perkins-Veazie, J.K. Collins, "Flesh quality and lycopene stability of fresh-cut watermelon," Postharvest Biol. Technol., vol. 31(2), pp. 159- 166, 2003.
[16] M.C. Sanches-Mata, M. C├ímara, C. D├¡ez-Marqués, "Extending shelflife and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage: macronutrients," Food Chem., vol. 80(3), pp. 309-315, 2002.
[17] F. Khodaiyan, S.H. Razavi, Z. Emam-Djomeh, S.M.A. Mousavi, and M. A. Hejati, "Effect of culture conditions on canthaxanthin production by Dietzia natronolimnaea HS-1," Journal of Microbiology and Biotechnology, vol. 17(2), pp. 195-201, 2007.
[18] L. Queiroz Zepka, A. Mercadante, "Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice" Food Chem., vol. 117(1), pp. 28-34, 2009.
[19] O. Rios Ade, CD. Borsarelli, AZ. Mercadante, "Thermal degradation kinetics of bixin in an aqueous model system," J. Agric. Food Chem., vol. 53(6), pp. 2307-2311, 2005.
[20] C. Dhuique-Mayer, M. Tbatou, M. Dornier, MJ. Amiot, "Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds," J. Agric. Food Chem., vol. 55, pp. 4209- 4216, 2007.
[21] HE. Chen, HY. Peng, BH. Chen, "Stability of carotenoids and vitamin A during storage of carrot juice," Food Chem., vol. 57(4), pp. 497-503, 1996.
[22] M. Tsimidou, E. Tsatsaroni, "Stability of saffron pigments in aqueous extracts," J. Food Sci., vol. 58(5), pp. 1073-1075, 1993.
[23] MI. Mínguez-Mosquera, B. Gandul-Rojal, "Mechanism and kinetics of carotenoid degradation during the processing of green table olives," J. Agric. Food Chem., vol. 42(7), pp. 1501-1554, 1994.