Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12018-12027

  Diop Ndiaye, Nafissatou ^a   Dhuique Mayer, Claudie ^b   Cisse, Mady ^c   Dornier, Manuel ^b  

^a Institut de Technologie Alimentaire   (Senegal)

^b UMR QUALISUD   (France)

^c UNIVERSITÉ CHEIKH ANTA DIOP   (Senegal)

Author keywords

Detarium senegalense; fruit juice; hydroxypheophytin; pheophytin; vitamin C

Indexed keywords

ARRHENIUS; ARRHENIUS RELATIONS; ASCORBIC ACIDS; CHLOROPHYLL A; CHLOROPHYLL B; CHLOROPHYLL PIGMENTS; DEGRADATION PRODUCTS; DETARIUM SENEGALENSE; EYRING MODEL; HEAT SENSITIVE; HPLC-DAD; HYDROXYPHEOPHYTIN; ISOTHERMAL TREATMENT; KINETICS PARAMETER; PHEOPHYTIN; SENEGAL; THERMAL DEGRADATION KINETICS; VITAMIN C;

ACTIVATION ENERGY; CHLOROPHYLL; FRUIT JUICES; FRUITS; KETONES; KINETICS; ORGANIC ACIDS; VITAMINS;

DEGRADATION;

ASCORBIC ACID; CHLOROPHYLL;

ARTICLE; CHEMISTRY; FABACEAE; FRUIT; HEAT; KINETICS; METABOLISM; SENEGAL; THERMODYNAMICS;

ASCORBIC ACID; CHLOROPHYLL; FABACEAE; FRUIT; HOT TEMPERATURE; KINETICS; SENEGAL; THERMODYNAMICS;

DETARIUM SENEGALENSE;

EID: 81255128888     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203582k     Document Type: Article

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