Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

Oms Oliu, Gemma; Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga

doi:https://doi.org/10.1016/j.jfoodeng.2009.04.016

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Issue date

2009

Author

Oms Oliu, Gemma

Odriozola Serrano, Isabel

Soliva-Fortuny, Robert

Martín Belloso, Olga

Suggested citation

Oms Oliu, Gemma; Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga; . (2009) . Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon. Journal of Food Engineering, 2009, vol. 95, núm. 1, p. 99-105. https://doi.org/10.1016/j.jfoodeng.2009.04.016.

Abstract

Changes in antioxidant capacity, vitamin C, lycopene and total phenolic compound retention of fresh-cut watermelon stored at selected temperatures (5–20 C) for 14 days storage were accurately described by a Weibull distribution function. The temperature dependency of the Weibull kinetic rate constants was studied through an Arrhenius-type relationship. The degradation kinetic constants of Weibull model increased with temperature. Therefore, initial antioxidant potential of fresh-cut watermelon was best maintained at storage temperature of 5 C for 14 days. The activation energies for lycopene, vitamin C, antioxidant capacity and total phenolic compounds were 56.5 kJ mol 1, 55.9 kJ mol 1, 34.5 kJ mol 1 and 26.9 kJ mol 1, respectively. Thus, a high temperature sensitivity of lycopene, vitamin C and antioxidant capacity related reactions were observed compared to that of total phenolic compounds.

URI

http://hdl.handle.net/10459.1/58734

DOI

https://doi.org/10.1016/j.jfoodeng.2009.04.016

Is part of

Journal of Food Engineering, 2009, vol. 95, núm. 1, p. 99-105