Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

This work evaluates the effect of temperature and soluble solids on degradation rate phenolic compounds, antioxidant activity extracts from Bixa orellana L. leaves. The temperatures were studied in range typical food processes (70-90 °C) storage (−20-37 °C). results showed that thermal compounds follows first-order kinetics, which depends temperature, amount solids, pH. loss also kinetics. Under different conditions, half-life times total phenols 40.72-202.47 days, while for activity, half-times 55.87-68.83 days ABTS 57.85-107.03 FRAP method. same pattern as compounds. Therefore, we conclude is due to its