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

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dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-12-01T09:42:13Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2009
dc.description.abstractChanges 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.ca_ES
dc.description.sponsorshipThis work was supporting by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI 2005-05768. Isabel Odriozola- Serrano thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the pre-doctoral grant.ca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2009.04.016
dc.identifier.idgrec013815
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10459.1/58734
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECI/PN2004-2007/ALI2005-05768
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.jfoodeng.2009.04.016ca_ES
dc.relation.ispartofJournal of Food Engineering, 2009, vol. 95, núm. 1, p. 99-105ca_ES
dc.rights(c) Elsevier Ltd, 2009ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.subjectKineticsca_ES
dc.subjectWeibull modelca_ES
dc.subjectFresh-cut watermelonca_ES
dc.subjectLycopeneca_ES
dc.titleUse of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelonca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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