Kinetics of the thermal degradation of patulin in the presence of ascorbic acid

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dc.contributor.author Kokkinidou, S.
dc.contributor.author LaBorde, L. F.
dc.contributor.author Floros, John D.
dc.date.accessioned 2014-05-30T14:30:58Z
dc.date.available 2014-05-30T14:30:58Z
dc.date.issued 5/30/2014
dc.identifier.uri http://hdl.handle.net/2097/17805
dc.description.abstract Degradation of the mycotoxin patulin between 25 and 85 °C without and with added ascorbic acid was studied, and the effectiveness of linear and nonlinear models for predicting reaction rates was compared. In agreement with previous reports, ascorbic acid significantly increased (P ≤ 0.05) the rate of patulin degradation at all temperatures studied. The data for patulin degradation in the absence of ascorbic acid were adequately modeled using a zero-order linear kinetic model. However, the predictive abilities of zero and higher-order linear models were not adequate to describe the more complex reactions that likely occurred when ascorbic acid was added. In contrast, the nonlinearWeibull model adequately described the patulin-ascorbic acid reaction throughout the temperature range studied. Zero-order rate constants and Weibull scale values for each of the respective reactions followed the Arrhenius law. Activation energies of 58.7 ± 3.9 and 29.6 ± 1.9 kJ mol⁻¹ for the reaction without and with ascorbic acid, respectively, confirmed decreased patulin stability in the presence of ascorbic acid and suggested that the mechanisms for the 2 degradation reactions were different. en_US
dc.language.iso en_US en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. xx-xxx-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); xxx en_US
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12316/abstract en_US
dc.subject Ascorbic acid en_US
dc.subject Kinetics en_US
dc.subject Patulin en_US
dc.subject Thermal degradation en_US
dc.subject Weibull model en_US
dc.title Kinetics of the thermal degradation of patulin in the presence of ascorbic acid en_US
dc.type Text en_US
dc.date.published 2014 en_US
dc.citation.doi 10.1111/1750-3841.12316 en_US
dc.citation.epage T114 en_US
dc.citation.issue 1 en_US
dc.citation.jtitle Journal of Food Science en_US
dc.citation.spage T108 en_US
dc.citation.volume 79 en_US
dc.contributor.authoreid floros en_US


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