Linked Life Data

17451252

Source:http://linkedlifedata.com/resource/pubmed/id/17451252

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
10
pubmed:dateCreated
2007-5-9
pubmed:abstractText
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.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
16
pubmed:volume
55
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
4209-16
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2007
pubmed:articleTitle
Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
pubmed:affiliation
Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Département PERSYST UMR 95 Tropical Food Quality, TA B-95/16, 73 Av. J.F Breton 34398, Montpellier Cedex 5, France. claudie.dhuique-mayer@cirad.fr
pubmed:publicationType
Journal Article