Model studies on the stability of folic acid and 5-methyltetrahydrofolic acid degradation during thermal treatment in combination with high hydrostatic pressure

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 11, 2003, Pages 3352-3357

  Thuy Nguyen, Minh ^a   Indrawati, ^b   Hendrickx, M ^b  

^a CAN THO UNIVERSITY   (Viet Nam)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Folates; Kinetic; Pressure; Stability; Thermal

Indexed keywords

5 METHYLTETRAHYDROFOLIC ACID; FOLIC ACID;

ARTICLE; CHEMICAL REACTION KINETICS; DATA ANALYSIS; FOLIC ACID DEFICIENCY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUTRITIONAL STATUS; PROTEIN DEGRADATION; PROTEIN MODIFICATION; PROTEIN STABILITY; QUALITATIVE ANALYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY; THERMAL ANALYSIS; VITAMIN DEFICIENCY;

DRUG STABILITY; FOLIC ACID; HEAT; HYDROSTATIC PRESSURE; KINETICS; MATHEMATICS; MODELS, CHEMICAL; TETRAHYDROFOLATES; THERMODYNAMICS;

ARRHENIUS;

EID: 0037947654     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026234e     Document Type: Article

References (25)

1. Hawkes, J. G.; Villota, R. Folates in foods: reactivity, stability during processing, and nutritional implications. Crit. Rev. Food Sci. Nutr. 1989, 28 (6), 439-539.
2. Wald, N.; Sneddon, J.; Densem, J.; Frost, C.; Stone, R. Prevention of neural tube defects: results of the Medical Research Council vitamin study. Lancet 1991, 338, 131-137.
3. O'Broin, J. D.; Temperley, I. J.; Brown, J. P.; Scott, J. M. Nutritional stability of various naturally occurring mono glutamate derivatives of folic acid. Am. J. Clin. Nutr. 1975, 28 (5), 438.
4. Chen, T. S.; Cooper, R. G. Thermal degradation of folacin: Effect of ascorbic acid, oxygen and temperature. J. Food Sci. 1979, 44, 713-716.
5. Ruddick, J. E.; Vanderstoep, J.; Richards, J. F. Kinetics of thermal degradation of folic acid. J. Food Sci. 1980, 45, 1019.
6. Barrett, D. M.; Lund D. B. Effect of oxygen on thermal degradation of 5-methyl-5,6,7,8-tetrahydrofolic acid. J. Food Sci. 1989, 54, 146-149.
7. Day, B. P. F.; Gregory, J. F., III. Thermal stability of folic acid and 5-methyltetra-hydrofolic acid in liquid model food system. J. Food Sci. 1983, 48, 581-587, 599.
8. Viberg U. Thermal processing of 5-methyltetrahydrofolic acid in the UHT region in the presence of oxygen. J. Food Chem. 1997, 3, 381-386.
9. Saxby, M. J.; Smith, P. R.; Blake, C. J.; Coveney, L. V. The degradation of folic acid in a model system and in beer. Food Chem. 1983, 12 (2), 115.
10. Mnkeni, A. P.; Beveridge, T. Thermal degradation of 5-methyltetrahydrofolic acid in buffer and model foods system. J. Food Sci. 1983, 48, 595-599.
11. Wilson B. P.; Chen T. S. Thermal degradation of folacin: Effect of pH and buffer ions. J. Food Sci. 1979, 44, 717-722.
12. Cheftel, J. C. Applications des hautes pressions en technologies alimentaire. Ind. Aliment. Agric. 1991, 108, 141-153.
13. Knorr, D. Effect of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 1993, June, 156-161.
14. Bignon, J. Cold pasteurizers hyperbar for the stability of fresh fruit juices. J. Fruit Proc. 1996, 2, 46-48.
15. Quaglia, G. B.; Gravina, R.; Paperi, R.; Paoletti, F. Effect of high-pressure treatment on peroxidase activity, ascorbic acid content and texture in green peas. Lebensm. Wiss. U. Technol. 1996, 29, 552-555.
16. Weemaes, C.; De Cordt, S. V.; Ludikhuyze, L. R.; Van den Broeck, I.; Hendrickx M. E.; Tobback, P. Influence of pH, benzoic acid, EDTA and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase. Biotechnol. Prog. 1997, 13, 25-32.
17. SAS Institute Inc. SAS User's Guide: Statistics. SAS Institute Inc. Cary, USA, 1995.
18. Ludikhuyze, L.; Weemaes, C.; Van den Broeck, I.; Hendrickx, M.; Tobback, P. Modelling thermal and high-pressure temperature kinetics of Bacillus subtilis α-amylase. In Process Optimization and Minimal Processing of Foods, Proceedings of the Second Main Meeting, Volume 4, High Pressure; Oliveira, J. F., Knorr, D., Eds.; ESB: Porto, Portugal, 1997; pp 5-9.
19. Weemaes, C.; Ludikhuyze, L.; Van den Broeck, I.; Hendrickx, M. Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase. Biotechnol. Bioeng. 1998, 60, 292-300.
20. Hashizume, C.; Kimura, K.; Hayashi, R. Kinetic analysis of yeast inactivation by high-pressure treatment at low temperatures. Biosci. Biotech. Biochem. 1995, 59, 1455-1458.
21. Hawley, S. A. Reversible pressure-temperature denaturation of chymotrypsinogen. Biochemistry 1971, 10, 2436-2442.
22. Indrawati, I.; Van Loey, A. M.; Ludikhuyze, L. R.; Hendrickx, M. E. Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures. J. Agric. Food Chem. 1999, 47 (6), 2468-2474.
23. Indrawati, I.; Ludikhuyze, L. R.; Van Loey, A. M.; Hendrickx, M. E. Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high-pressure treatment at subzero and elevated temperatures. J. Agric. Food Chem. 2000, 48 (5), 1850-1859.
24. Indrawati, I.; Van Loey, A. M.; Ludikhuyze, L. R.; Hendrickx, M. E. Pressure temperature inactivation of lipoxygenase in green peas (Pisum sativum): a kinetic study. J. Food Sci. 2001, 66 (5), 686-693.
25. Fachin, D.; Van Loey, A.; Indrawati, I.; Ludikhuyze, L.; Hendrickx, M. E. Thermal and high-pressure inactivation of tomato polygalacturonase: a kinetic study. J. Food Sci. 2002, 67 (5), 1610-1615.