4.7 Article

Degradation kinetics and isomerization of 5-O-caffeoylquinic acid under ultrasound: Influence of epigallocatechin gallate and vitamin C

期刊

FOOD CHEMISTRY-X
卷 12, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.fochx.2021.100147

关键词

Chlorogenic acid; Ultrasound; Degradation kinetics; Isomerization; Epigallocatechin gallate; Ascorbic acid

资金

  1. National Natural Science Foundation of China [31871763]
  2. Open Foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health [20182008]
  3. Key Research and Development Project of Zhejiang Province [2020C02052]

向作者/读者索取更多资源

This study investigated the stability of 5-CQA under ultrasonic treatment and found that ultrasound accelerated its degradation. The addition of epigallocatechin gallate and vitamin C improved the stability of 5-CQA.
5-O-Caffeoylquinic acid (5-CQA), also known as chlorogenic acid, exhibits various biological activities. Hence the interest in its property change during processing and extraction has increased. The present work studied the influence of ultrasound on the stability of 5-CQA at different pH (pH 4.69, 7.09, 7.69 and 9.22) in water and 50% methanol-water system. Different parameters including solvent, ultrasonic power, time, temperature, duty cycle, and liquid height were investigated during the treatment. Results indicate that ultrasound accelerated the degradation of 5-CQA. Based on Weibull model, the degradation kinetics were described. The rate constant (k) of the degradation increased with the increasing pH, demonstrating the alkali sensitivity of 5-CQA. The isomerization of 5-CQA to 3- and 4-O-caffeoylquinic acid was found at neutral and alkaline conditions, which was further boosted by ultrasound. The stability of 5-CQA was improved by adding epigallocatechin gallate (EGCG) and vitamin C (VC) respectively.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据