Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel)
Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a0 (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and ?-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a0, and ascorbic acid were determined at temperatures ranging from 60 to 95 _C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a0, and ascorbic acid were, respectively, 79, 74, and 46 kJ mol_1. Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a0, and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%).
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dig-cirad-fr-5629312024-01-28T20:00:43Z http://agritrop.cirad.fr/562931/ http://agritrop.cirad.fr/562931/ Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel). Diop Ndiaye Nafissatou, Dhuique-Mayer Claudie, Cisse Mady, Dornier Manuel. 2011. Journal of Agricultural and Food Chemistry, 59 (22) : 12018-12027.https://doi.org/10.1021/jf203582k <https://doi.org/10.1021/jf203582k> Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) Diop Ndiaye, Nafissatou Dhuique-Mayer, Claudie Cisse, Mady Dornier, Manuel eng 2011 Journal of Agricultural and Food Chemistry Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 Sénégal http://aims.fao.org/aos/agrovoc/c_6970 Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a0 (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and ?-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a0, and ascorbic acid were determined at temperatures ranging from 60 to 95 _C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a0, and ascorbic acid were, respectively, 79, 74, and 46 kJ mol_1. Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a0, and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/562931/1/document_562931.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf203582k 10.1021/jf203582k info:eu-repo/semantics/altIdentifier/doi/10.1021/jf203582k info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf203582k |
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Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 http://aims.fao.org/aos/agrovoc/c_6970 Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 http://aims.fao.org/aos/agrovoc/c_6970 |
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Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 http://aims.fao.org/aos/agrovoc/c_6970 Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 http://aims.fao.org/aos/agrovoc/c_6970 Diop Ndiaye, Nafissatou Dhuique-Mayer, Claudie Cisse, Mady Dornier, Manuel Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
description |
Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a0 (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and ?-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a0, and ascorbic acid were determined at temperatures ranging from 60 to 95 _C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a0, and ascorbic acid were, respectively, 79, 74, and 46 kJ mol_1. Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a0, and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%). |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Caesalpinioideae jus de fruits pulpe de fruits traitement thermique chlorophylle phéophytine acide ascorbique biodégradation identification réaction chimique modèle de simulation http://aims.fao.org/aos/agrovoc/c_1180 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_1577 http://aims.fao.org/aos/agrovoc/c_28495 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_24242 http://aims.fao.org/aos/agrovoc/c_6970 |
author |
Diop Ndiaye, Nafissatou Dhuique-Mayer, Claudie Cisse, Mady Dornier, Manuel |
author_facet |
Diop Ndiaye, Nafissatou Dhuique-Mayer, Claudie Cisse, Mady Dornier, Manuel |
author_sort |
Diop Ndiaye, Nafissatou |
title |
Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
title_short |
Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
title_full |
Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
title_fullStr |
Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
title_full_unstemmed |
Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel) |
title_sort |
identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (detarium senegalense j.f. gmel) |
url |
http://agritrop.cirad.fr/562931/ http://agritrop.cirad.fr/562931/1/document_562931.pdf |
work_keys_str_mv |
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