Degradation Kinetics of Capsanthin in Paprika ( <i>Capsicum annuum</i> L.) as Affected by Heating

Abstract

ABSTRACT: Diluted juice of paprika was heated at 80, 90 and 100°C with holding times of 0, 2, 4, 8 and 16 min. Capsanthin in each sample was determined by HPLC. The degradation kinetics of capsanthin was studied by two groups of reaction models including elementary reaction rate models and those of modified square root‐based pseudo (MRBP‐). The MRBP‐1st order reaction rate model was proven as an appropriate model in this study. The pseudo Q 10 (PQ 10 ) value was 1.045 and the predicted half‐life (capsanthin 2,850 mg/L) was 27.47, 21.23 and 15.23 min, respectively, at 80, 90 and 100°C.