Investigations on thermal degradation of phytochemicals from lavender extract

  • Daniela Radu (Lupoae) Dunarea de Jos University of Galati
  • Gabriela Râpeanu Dunarea de Jos University, Galati
  • Gabriela Elena Bahrim Dunarea de Jos University, Galati
  • Nicoleta Stănciuc Dunarea de Jos University, Galati
DOI: https://doi.org/10.35219/foodtechnology.2019.2.03
Keywords: lavender, chlorophylls, carotenoids, thermal treatment, kinetic

Abstract

The importance of lavender as a source of essential oils has been well recognized. This study reports the phytochemical profile of lavender extract in terms of chlorophylls, total carotenoids, polyphenols and flavonoids, related to antioxidant activity. The extract displayed a high polyphenolic and flavonoids content, with an antioxidant activity of 2.28±0.18 mMol Trolox/g D.W. The fractional conversion and first order kinetic models were found suitable for predicting the changes that occur in the selected phytochemicals. Kinetic and thermodynamic parameters were calculated confirming the irreversible degradation of phytochemicals. Both the temperature and duration of heating significantly impacted the content in bioactive compounds.

Published
2019-11-15
How to Cite
Radu (Lupoae), Daniela, Gabriela Râpeanu, Gabriela Elena Bahrim, and Nicoleta Stănciuc. 2019. “Investigations on Thermal Degradation of Phytochemicals from Lavender Extract”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 43 (2), 33-47. https://doi.org/https://doi.org/10.35219/foodtechnology.2019.2.03.
Issue
Vol 43 No 2 (2019)
Section
ORIGINAL ARTICLES

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