OrangerV1, France, Analysis, bibRecord, 000158

Thermal degradation of antioxidant micronutrients in Citrus juice : Kinetics and newly formed compounds

Identifieur interne : 000158 ( France/Analysis ); précédent : 000157; suivant : 000159

Thermal degradation of antioxidant micronutrients in Citrus juice : Kinetics and newly formed compounds

Auteurs : Claudie Dhuique-Mayer [France] ; Manal Tbatou [France] ; Michel Carail [France] ; Catherine Caris-Veyrat [France] ; Manuel Dornier [France] ; Marie Josephe Amiot [France]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2007.

RBID : Pascal:07-0242256

Descripteurs français

Pascal (Inist)
- Dégradation thermique, Antioxydant, Micronutriment, Citrus, Cinétique, Vitamine, Carotène, Caroténoïde, Cryptoxanthine, Chromatographie HPLC.
Wicri :
- topic : Vitamine.

English descriptors

KwdEn :
- Antioxidant, Antioxidants (chemistry), Ascorbic Acid (chemistry), Beverages (analysis), Carotene, Carotenoid, Carotenoids (chemistry), Citrus, Citrus (chemistry), Cryptoxanthin, Fruit (chemistry), HPLC chromatography, Hesperidin (chemistry), Hot Temperature, Kinetics, Micronutrient, Micronutrients (chemistry), Thermal degradation, Vitamin.
MESH :
- chemical , chemistry : Antioxidants, Ascorbic Acid, Carotenoids, Hesperidin, Micronutrients.
- analysis : Beverages.
- chemistry : Citrus, Fruit.
- Hot Temperature, Kinetics.

Abstract

The thermal degradation kinetics of vitamin C, two carotenoids (β-carotene and β-cryptoxanthin), and hesperidin, as a function of temperature, were determined for Citrus juice [Citrus sinensis (L.) Osbeck and Citrus clementina Hort. ex Tan]. The influence of dissolved oxygen on the rate of ascorbic acid degradation was also assessed. Analysis of kinetic data suggested a first-order reaction for the degradation of vitamin C and carotenoids. The kinetics parameters D_θ, z, and E_a have been calculated. Following the Arrhenius relationship, the activation energy of ascorbic acid was 35.9 kJ mol^-1 and agreed with the range of literature reported value. The results on vitamin C and carotenoids from citrus juice made it possible to validate the predicting model. Thermal degradation of carotenoids revealed differences in stability among the main provitamin A carotenoids and between these and other carotenoids belonging to the xanthophyll family. The activation energies for the two provitamin A carotenoids were 110 and 156 kJ mol^-1 for β-carotene and β-cryptoxanthin, respectively. On the other hand, no degradation of hesperidin was observed during thermal treatment. Finally, the vitamin C in citrus juice was not as heat sensitive as expected and the main provitamin A carotenoids present in citrus juice displayed a relative heat stability. The high-performance liquid chromatography-diode array detection-mass spectrometry analysis of degradation products showed that the isomerization of the epoxide function in position 5,6 into a furanoxide function in position 5,8 was a common reaction for several xanthophylls. These findings will help determine optimal processing conditions for minimizing the degradation of important quality factors such as vitamin C and carotenoid in citrus juice.

Affiliations:

Links to Exploration step

Pascal:07-0242256

Le document en format XML

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<author><name sortKey="Amiot, Marie Josephe" sort="Amiot, Marie Josephe" uniqKey="Amiot M" first="Marie Josephe" last="Amiot">Marie Josephe Amiot</name>
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<term>Carotene</term>
<term>Carotenoid</term>
<term>Carotenoids (chemistry)</term>
<term>Citrus</term>
<term>Citrus (chemistry)</term>
<term>Cryptoxanthin</term>
<term>Fruit (chemistry)</term>
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<term>Micronutrient</term>
<term>Micronutrients (chemistry)</term>
<term>Thermal degradation</term>
<term>Vitamin</term>
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<term>Ascorbic Acid</term>
<term>Carotenoids</term>
<term>Hesperidin</term>
<term>Micronutrients</term>
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<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term>
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<front><div type="abstract" xml:lang="en">The thermal degradation kinetics of vitamin C, two carotenoids (β-carotene and β-cryptoxanthin), and hesperidin, as a function of temperature, were determined for Citrus juice [Citrus sinensis (L.) Osbeck and Citrus clementina Hort. ex Tan]. The influence of dissolved oxygen on the rate of ascorbic acid degradation was also assessed. Analysis of kinetic data suggested a first-order reaction for the degradation of vitamin C and carotenoids. The kinetics parameters D<sub>θ</sub>
, z, and E<sub>a</sub>
 have been calculated. Following the Arrhenius relationship, the activation energy of ascorbic acid was 35.9 kJ mol<sup>-1</sup>
 and agreed with the range of literature reported value. The results on vitamin C and carotenoids from citrus juice made it possible to validate the predicting model. Thermal degradation of carotenoids revealed differences in stability among the main provitamin A carotenoids and between these and other carotenoids belonging to the xanthophyll family. The activation energies for the two provitamin A carotenoids were 110 and 156 kJ mol<sup>-1</sup>
 for β-carotene and β-cryptoxanthin, respectively. On the other hand, no degradation of hesperidin was observed during thermal treatment. Finally, the vitamin C in citrus juice was not as heat sensitive as expected and the main provitamin A carotenoids present in citrus juice displayed a relative heat stability. The high-performance liquid chromatography-diode array detection-mass spectrometry analysis of degradation products showed that the isomerization of the epoxide function in position 5,6 into a furanoxide function in position 5,8 was a common reaction for several xanthophylls. These findings will help determine optimal processing conditions for minimizing the degradation of important quality factors such as vitamin C and carotenoid in citrus juice.</div>
</front>
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<name sortKey="Amiot, Marie Josephe" sort="Amiot, Marie Josephe" uniqKey="Amiot M" first="Marie Josephe" last="Amiot">Marie Josephe Amiot</name>
<name sortKey="Carail, Michel" sort="Carail, Michel" uniqKey="Carail M" first="Michel" last="Carail">Michel Carail</name>
<name sortKey="Caris Veyrat, Catherine" sort="Caris Veyrat, Catherine" uniqKey="Caris Veyrat C" first="Catherine" last="Caris-Veyrat">Catherine Caris-Veyrat</name>
<name sortKey="Dornier, Manuel" sort="Dornier, Manuel" uniqKey="Dornier M" first="Manuel" last="Dornier">Manuel Dornier</name>
<name sortKey="Tbatou, Manal" sort="Tbatou, Manal" uniqKey="Tbatou M" first="Manal" last="Tbatou">Manal Tbatou</name>
</country>
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Thermal degradation of antioxidant micronutrients in Citrus juice : Kinetics and newly formed compounds

Thermal degradation of antioxidant micronutrients in Citrus juice : Kinetics and newly formed compounds

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Descripteurs français

English descriptors

Abstract

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Links to Exploration step

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