Work

Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part I), IJMPG 2(1), 1, 1-6

Year: 2016

Type: article

Abstract: Reactions of thermally processed vitamins andamino acids, in particular, ascorbic acid, nicotinicacid, L-cysteine and L-methionine wereinvestigated in water at 100 °C. For such analysis,in situ quantitative nuclear magnetic resonancespectroscopy (is q 1H NMR) was used whichmeans that the samples were directly analyzed inwater. This method has the advantage to be fastand non-invasive, without any extraction process.Under these experimental conditions, there were18 % of ascorbic acid and 37 % of cysteineremaining after 96 h of reaction. Nicotinic acid andL-methionine were both found to be stable, evenafter 96 h of thermal processing.

Source: HAL

DOI: 10.17180/ijmpg-2016-art01

Authors: Le Falher, Laetitia, Faugeras, Vincent, Lioger, Delphine, Deolarte, Francisco X., This, Hervé

Institutions: Laboratoire Ingénierie, Procédés, Aliments, Institut National de la Recherche Agronomique

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W4301621998

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