Thermal degradation bixin

Rios, A.O., Borsarelli, C.D., and Mercadante, A.Z., Thermal degradation kinetics of bixin in an aqneons model system, J. Agric. Food Chem., 53, 2307, 2005. 

Scotter, M.J., Characterization of the coloured thermal degradation products of bixin from annatto and a revised mechanism for their formation, Food Chem., 53, 111, 1995. Zechmeister, L., Cis-trans isomerization and stereochemistry of carotenoids and diphenylpolyenes, Chem. Rev., 34, 267, 1944. 

FIGURE 12.2 Mono exponential (dashed lines) and bi-exponential fitting (solid lines) of the kinetic HPLC data for the thermal degradation of bixin in a 20% ethanolic solution at 98°C ( ) Bixin (O) sum of di-cw bixin peaks ( ) all-frans-bixin ( ) oxidation compound (C17). (From Rios, A.O. et al., J. Agric. Food Chem., 53, 2307, 2005. With permission.)... 

Many studies have been conducted on the volatile thermal degradation products of carotenoids. Several authors have reported the formation of toluene and xylene as TDP of bixin and capsanthin (18) and B-carotene (10, 11, 18-25), as well as canthaxanthin (26). 

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