ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2013
Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and Thermal Evaluation of a Mixed-Mode Greenhouse Solar Dryer for Guava (Psidium guajava L.).Journal of food science · 2026Article
- Carotenoid biosynthesis in Prunus species: from pathway and accumulation structure to diverse pigmentation.Molecular horticulture · 2026Review
- Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose.Journal of food science · 2025Article
- Transcriptomic and metabolomic analysis of carotenoid metabolism and accumulation of carotenoid-derived products in tobacco leaves before and after curing.Frontiers in plant science · 2025Article
- Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Foods (Basel, Switzerland) · 2022Article
- Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling.Foods (Basel, Switzerland) · 2021Article
- Nutraceutical potential of flours from tomato by-product and tomato field waste.Journal of food science and technology · 2020Article
- Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania-A Chemometric Approach.Antioxidants (Basel, Switzerland) · 2020Article
- Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.).Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- Supercritical Fluid Extraction of Carotenoids from Vegetable Waste Matrices.Molecules (Basel, Switzerland) · 2019Article
- Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.Plant foods for human nutrition (Dordrecht, Netherlands) · 2016Article
- Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.Plant foods for human nutrition (Dordrecht, Netherlands) · 2015Article
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6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carotenoids are natural compounds whose nutritional importance comes from the provitamin A activity of some of them and their protection against several serious human disorders. The degradation of carotenoids was investigated during apricot drying by microwave and convective hot-air at 60 and 70 °C. Seven carotenoids were identified: antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin, 13-cis-β-carotene, all-trans-β-carotene and 9-cis-β-carotene; among these, all-trans-β-carotene was found to be about 50 % of total carotenoids. First-order kinetic models were found to better describe all-trans-β-carotene reduction during drying, with a degradation rate constant (k1) that increased two folds when temperatures increased by 10 °C, in both methods. No differences were found in k1 between apricots dried by hot air at 70 °C (k1 = 0.0340 h(-1)) and by microwave at 60 °C. The evolution of total carotenoids (117.1 mg/kg on dry basis) during drying highlighted a wider decrease (about 50%) when microwave heating was employed, for both set temperatures. Antheraxantin was found to be the carotenoid most susceptible to heat, disappearing at 6 h during both trials with microwave as well as during convective hot-air at 70 °C. For this reason, antheraxanthin could be a useful marker for the evaluation of thermal damage due to the drying process. Also the degree of isomerization of all-trans-β-carotene could be a useful marker for the evaluation of the drying process.
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