Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
Identifieur interne : 000694 ( Ncbi/Checkpoint ); précédent : 000693; suivant : 000695Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
Auteurs : Claudie Dhuique-Mayer [France] ; Manal Tbatou ; Michel Carail ; Catherine Caris-Veyrat ; Manuel Dornier ; Marie Josephe AmiotSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2007.
English descriptors
- KwdEn :
- 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 (beta-carotene and beta-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 Dtheta, z, and Ea 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 beta-carotene and beta-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.
DOI: 10.1021/jf0700529
PubMed: 17451252
Affiliations:
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J.F Breton 34398, Montpellier Cedex 5</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author><author><name sortKey="Tbatou, Manal" sort="Tbatou, Manal" uniqKey="Tbatou M" first="Manal" last="Tbatou">Manal Tbatou</name></author><author><name sortKey="Carail, Michel" sort="Carail, Michel" uniqKey="Carail M" first="Michel" last="Carail">Michel Carail</name></author><author><name sortKey="Caris Veyrat, Catherine" sort="Caris Veyrat, Catherine" uniqKey="Caris Veyrat C" first="Catherine" last="Caris-Veyrat">Catherine Caris-Veyrat</name></author><author><name sortKey="Dornier, Manuel" sort="Dornier, Manuel" uniqKey="Dornier M" first="Manuel" last="Dornier">Manuel Dornier</name></author><author><name sortKey="Amiot, Marie Josephe" sort="Amiot, Marie Josephe" uniqKey="Amiot M" first="Marie Josephe" last="Amiot">Marie Josephe Amiot</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2007" type="published">2007</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidants (chemistry)</term><term>Ascorbic Acid (chemistry)</term><term>Beverages (analysis)</term><term>Carotenoids (chemistry)</term><term>Citrus (chemistry)</term><term>Fruit (chemistry)</term><term>Hesperidin (chemistry)</term><term>Hot Temperature</term><term>Kinetics</term><term>Micronutrients (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Antioxidants</term><term>Ascorbic Acid</term><term>Carotenoids</term><term>Hesperidin</term><term>Micronutrients</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hot Temperature</term><term>Kinetics</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The thermal degradation kinetics of vitamin C, two carotenoids (beta-carotene and beta-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 Dtheta, z, and Ea 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 beta-carotene and beta-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></TEI><affiliations><list><country><li>France</li></country><region><li>Languedoc-Roussillon</li><li>Occitanie (région administrative)</li></region><settlement><li>Montpellier</li></settlement></list><tree><noCountry><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></noCountry><country name="France"><region name="Occitanie (région administrative)"><name sortKey="Dhuique Mayer, Claudie" sort="Dhuique Mayer, Claudie" uniqKey="Dhuique Mayer C" first="Claudie" last="Dhuique-Mayer">Claudie Dhuique-Mayer</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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