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

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...

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Main Authors: Norlia, Muhamad, Mashitah, Yusoff, Jolius, Gimbun
Format: Article
Language:English
English
Published: Royal Society of Chemistry 2015
Subjects:
QD Chemistry
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spelling my-unisza-ir.66602022-09-13T05:41:01Z http://eprints.unisza.edu.my/6660/ Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits Norlia, Muhamad Mashitah, Yusoff Jolius, Gimbun QD Chemistry 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 temperatures 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 temperatures, indicating the slowest degradation. The thermal degradation activation energies 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. Royal Society of Chemistry 2015-08 Article PeerReviewed image en http://eprints.unisza.edu.my/6660/1/FH02-FBIM-15-03806.jpg image en http://eprints.unisza.edu.my/6660/2/FH02-FBIM-15-04589.jpg Norlia, Muhamad and Mashitah, Yusoff and Jolius, Gimbun (2015) Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits. RSC Advances, 5 (90). pp. 74132-74137. ISSN 20462069
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic QD Chemistry
spellingShingle QD Chemistry
Norlia, Muhamad
Mashitah, Yusoff
Jolius, Gimbun
Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
description 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 temperatures 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 temperatures, indicating the slowest degradation. The thermal degradation activation energies 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.
format Article
author Norlia, Muhamad
Mashitah, Yusoff
Jolius, Gimbun
author_facet Norlia, Muhamad
Mashitah, Yusoff
Jolius, Gimbun
author_sort Norlia, Muhamad
title Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
title_short Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
title_full Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
title_fullStr Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
title_full_unstemmed Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits
title_sort thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from averrhoa bilimbi fruits
publisher Royal Society of Chemistry
publishDate 2015
url http://eprints.unisza.edu.my/6660/1/FH02-FBIM-15-03806.jpg
http://eprints.unisza.edu.my/6660/2/FH02-FBIM-15-04589.jpg
http://eprints.unisza.edu.my/6660/
_version_ 1744358561934213120
score 13.211869

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