UV Degradation of Sesquiterpene Lactones in Chicory Extract: Kinetics and Identification of Reaction Products by HPLC-MS

Inulin, a valuable food ingredient, can be extracted from chicory roots (Cichorium intybus L.). However, the direct use of this material is limited, because of the presence of extremely bitter, co-extracted sesquiterpene lactones. Lactucin, a major component, has been degraded by UV irradiation, a p...

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Veröffentlicht in:Chimia 2002-06, Vol.56 (6), p.292
Hauptverfasser: Frey, Urban, Claude, Johanna, Crelier, Simon, Juillerat, Marcel-Alexandre
Format: Artikel
Sprache:eng
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Zusammenfassung:Inulin, a valuable food ingredient, can be extracted from chicory roots (Cichorium intybus L.). However, the direct use of this material is limited, because of the presence of extremely bitter, co-extracted sesquiterpene lactones. Lactucin, a major component, has been degraded by UV irradiation, a process which showed neither temperature (293– 313 K) nor initial concentration dependence. An overall half life time of ca. 45 min was determined. The degradation product was identified by HPLC-MS and 1H NMR and was the result of the addition of a water molecule on the lactucin C(1)–C(10) double bond, with the OH group located at the C(10) position.
ISSN:0009-4293
2673-2424
DOI:10.2533/000942902777680450