Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)

The thermostability of carotenoids and capsaicinoids in a butter model (B), a rapeseed oil model (RO) and a blended model (BRO) was investigated under heating at 120–180 °C. The kinetic deterioration rate of each compound was described by a first-order kinetic model, while changes in L*, a*, and b* values were fitted to a zero-order model. Moreover, based on activation energy (Ea), the most and least temperature-sensitive oil models were B and...