Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits

Muhamad, Norlia and M. Yusoff, Mashitah and Gimbun , Jolius (2015) Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits. RSC Advances, 2015 (5). pp. 74132-74137. ISSN 2046-2069

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Abstract

Averrhoa bilimbi fruits contain appreciable amounts of polyphenolic compounds such as nicotinic acid, pantothenic acid and catechin, which can be recovered for use as food supplements. The recovery process of these polyphenols is often accomplished at slightly elevated temperatures, thus it is vital to understand the loss in polyphenolics due to thermal degradation before the mitigating method can be formulated. The thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits were investigated at temperature ranging from 90 to 120 °C and analysed using high performance liquid chromatography (HPLC). The results showed nicotinic acid, pantothenic acid and catechin degradation followed the first-order kinetics model. Pantothenic acid showed the lowest degradation rate constant, followed by nicotinic acid and catechin for all studied temperature, indicating a slowest degradation. The thermal degradation activation energy of nicotinic acid, pantothenic acid and catechin were 43.85 kJ mol-1, 58.86 kJ mol-1, and 21.27 kJ mol-1, respectively. Pantothenic acid has the highest activation energy which implies that the compound is more sensitive to temperature change.

Item Type: Article
Subjects: Q Science > QD Chemistry
S Agriculture > S Agriculture (General)
T Technology > TA Engineering (General). Civil engineering (General)
Faculty / Institute: Faculty of Bioresources & Food Industry
Depositing User: Mrs Norlia Muhamad
Date Deposited: 29 Nov 2015 03:22
Last Modified: 29 Nov 2015 03:22
URI: http://erep.unisza.edu.my/id/eprint/4073

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