Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon
Issue date
2009Suggested 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.
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Show full item recordAbstract
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.