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

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

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Averrhoa bilimbi; Thermal degradation kinetics
Subjects: Q Science > QD Chemistry
T Technology > TP Chemical technology
Faculty/Division: Centre of Excellence: Centre of Excellence for Advanced Research in Fluid Flow
Faculty of Chemical & Natural Resources Engineering
Faculty of Industrial Sciences And Technology
Depositing User: P. M. Dr. Jolius Gimbun
Date Deposited: 29 Jan 2016 06:23
Last Modified: 27 Jul 2018 03:16
URI: http://umpir.ump.edu.my/id/eprint/11821
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