Thermal Degradation Kinetics of Nicotinic Acid, Pantothenic Acid and Catechin Derived from Averrhoa bilimbi Fruits

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: Muhamad, N., M. M., Yusoff, Jolius, Gimbun
Format: Article
Language:English
English
Published: Royal Society of Chemistry 2015
Subjects:
QD Chemistry
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/1/67%20Norlia_RSC_Adv_authorreprints.pdf
http://umpir.ump.edu.my/id/eprint/11821/7/Thermal%20Degradation%20Kinetics%20Of%20Nicotinic%20Acid%2C%20Pantothenic%20Acid%20And%20Catechin%20Derived%20from%20Averrhoa%20Bilimbi%20Fruits.pdf
id ump-11821
recordtype eprints
spelling ump-118212018-07-27T03:16:05Z http://umpir.ump.edu.my/id/eprint/11821/ Thermal Degradation Kinetics of Nicotinic Acid, Pantothenic Acid and Catechin Derived from Averrhoa bilimbi Fruits Muhamad, N. M. M., Yusoff Jolius, Gimbun QD Chemistry TP Chemical technology 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 degreeC 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 2015-08-26 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/11821/1/67%20Norlia_RSC_Adv_authorreprints.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/11821/7/Thermal%20Degradation%20Kinetics%20Of%20Nicotinic%20Acid%2C%20Pantothenic%20Acid%20And%20Catechin%20Derived%20from%20Averrhoa%20Bilimbi%20Fruits.pdf Muhamad, N. and M. M., 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 2046-2069 http://dx.doi.org/10.1039/C5RA11950B DOI: 10.1039/C5RA11950B
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
English
topic QD Chemistry
TP Chemical technology
spellingShingle QD Chemistry
TP Chemical technology
Muhamad, N.
M. M., 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 degreeC 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 Muhamad, N.
M. M., Yusoff
Jolius, Gimbun
author_facet Muhamad, N.
M. M., Yusoff
Jolius, Gimbun
author_sort Muhamad, N.
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://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/
http://umpir.ump.edu.my/id/eprint/11821/1/67%20Norlia_RSC_Adv_authorreprints.pdf
http://umpir.ump.edu.my/id/eprint/11821/7/Thermal%20Degradation%20Kinetics%20Of%20Nicotinic%20Acid%2C%20Pantothenic%20Acid%20And%20Catechin%20Derived%20from%20Averrhoa%20Bilimbi%20Fruits.pdf
first_indexed 2023-09-18T22:12:48Z
last_indexed 2023-09-18T22:12:48Z
_version_ 1777415140237377536

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