Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing
A set of experiments was carried out to investigate the chemical stability of 5-o-caffeoylquinic acid (5-CQA) in the presence of superheated steam. A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromat...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-12, Vol.57 (24), p.11564-11569 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Zanoelo, Everton Fernando Benincá, Cristina |
| description | A set of experiments was carried out to investigate the chemical stability of 5-o-caffeoylquinic acid (5-CQA) in the presence of superheated steam. A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromatograph equipped with a diode array detector was applied to monitor the 5-CQA concentrations. The conversions of 5-CQA were correctly reproduced with a simplified kinetic model represented by a reversible pseudofirst-order reaction of isomerization. The effect of temperature on the forward rate constant was represented by the Arrhenius equation with parameters tuned on experimental data. The heat of isomerization of 5-CQA and the equilibrium constant at 298 K were calculated by involving the integrated form of the van't Hoff equation. The observed reaction was revealed to not be detrimental for the quality of manufactured leaves and branches of mate because the content of total chlorogenic acids was not changed. |
| doi_str_mv | 10.1021/jf903388a |
| format | Article |
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A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromatograph equipped with a diode array detector was applied to monitor the 5-CQA concentrations. The conversions of 5-CQA were correctly reproduced with a simplified kinetic model represented by a reversible pseudofirst-order reaction of isomerization. The effect of temperature on the forward rate constant was represented by the Arrhenius equation with parameters tuned on experimental data. The heat of isomerization of 5-CQA and the equilibrium constant at 298 K were calculated by involving the integrated form of the van't Hoff equation. The observed reaction was revealed to not be detrimental for the quality of manufactured leaves and branches of mate because the content of total chlorogenic acids was not changed.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf903388a</identifier><identifier>PMID: 19938862</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>5-o-caffeoylquinic Acid ; Biological and medical sciences ; Caffeic Acids - analysis ; Caffeic Acids - chemistry ; chlorogenic acid ; Chlorogenic Acid - analogs & derivatives ; food analysis ; Food Chemistry/Biochemistry ; food composition ; Food Handling - methods ; Food industries ; food processing quality ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; Ilex paraguariensis ; Ilex paraguariensis - chemistry ; Isomerism ; isomerization ; Kinetics ; Models, Theoretical ; Plant Leaves - chemistry ; Quinic Acid - analogs & derivatives ; Quinic Acid - analysis ; Quinic Acid - chemistry ; Steam ; steaming ; super heated steam ; yerba mate</subject><ispartof>Journal of agricultural and food chemistry, 2009-12, Vol.57 (24), p.11564-11569</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-d0d7eea9d88c29a9edce295b335595f08989678a235bf1e42700be292746b1bb3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf903388a$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf903388a$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22240084$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19938862$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zanoelo, Everton Fernando</creatorcontrib><creatorcontrib>Benincá, Cristina</creatorcontrib><title>Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A set of experiments was carried out to investigate the chemical stability of 5-o-caffeoylquinic acid (5-CQA) in the presence of superheated steam. A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromatograph equipped with a diode array detector was applied to monitor the 5-CQA concentrations. The conversions of 5-CQA were correctly reproduced with a simplified kinetic model represented by a reversible pseudofirst-order reaction of isomerization. The effect of temperature on the forward rate constant was represented by the Arrhenius equation with parameters tuned on experimental data. The heat of isomerization of 5-CQA and the equilibrium constant at 298 K were calculated by involving the integrated form of the van't Hoff equation. The observed reaction was revealed to not be detrimental for the quality of manufactured leaves and branches of mate because the content of total chlorogenic acids was not changed.</description><subject>5-o-caffeoylquinic Acid</subject><subject>Biological and medical sciences</subject><subject>Caffeic Acids - analysis</subject><subject>Caffeic Acids - chemistry</subject><subject>chlorogenic acid</subject><subject>Chlorogenic Acid - analogs & derivatives</subject><subject>food analysis</subject><subject>Food Chemistry/Biochemistry</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Ilex paraguariensis</subject><subject>Ilex paraguariensis - chemistry</subject><subject>Isomerism</subject><subject>isomerization</subject><subject>Kinetics</subject><subject>Models, Theoretical</subject><subject>Plant Leaves - chemistry</subject><subject>Quinic Acid - analogs & derivatives</subject><subject>Quinic Acid - analysis</subject><subject>Quinic Acid - chemistry</subject><subject>Steam</subject><subject>steaming</subject><subject>super heated steam</subject><subject>yerba mate</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0c1u1DAUBWALgei0sOAFwBtUugj4Z5zY7KpRgRFFLIauoxvneupRYk_tRKI8AM-Nqxm1GyRLXtzPx9YxIW84-8iZ4J92zjAptYZnZMGVYJXiXD8nC1aGlVY1PyGnOe8YY1o17CU54cYUXosF-bu6xdFbGOh3H3DyNtPoqKpitQLnMN4Pd7MP3tJL63vqA93Me0y3CBP2dDMhjJ_pVYF2eji3znHE5P_A5GOgZf0ojn5YD_ib7iHBdobkMWSfL8oozA7sNCcftq_ICwdDxtfH_YzcfLn6tfpWXf_8ul5dXlcgaz1VPesbRDC91lYYMNhbFEZ1UipllGPaaFM3GoRUneO4FA1jXRGiWdYd7zp5Rs4PufsU72bMUzv6bHEYIGCcc9vIck8jGSvy4iBtijkndO0--RHSfctZ-9B6-9h6sW-PqXM3Yv8kjzUX8P4IIJeuXYJgfX50Qohl-Ztlce8OzkFsYZuKudkIxiXjjRC1UU9JYHO7i3MKpa7_POkfjrOfTg</recordid><startdate>20091223</startdate><enddate>20091223</enddate><creator>Zanoelo, Everton Fernando</creator><creator>Benincá, Cristina</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20091223</creationdate><title>Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing</title><author>Zanoelo, Everton Fernando ; Benincá, Cristina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-d0d7eea9d88c29a9edce295b335595f08989678a235bf1e42700be292746b1bb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>5-o-caffeoylquinic Acid</topic><topic>Biological and medical sciences</topic><topic>Caffeic Acids - analysis</topic><topic>Caffeic Acids - chemistry</topic><topic>chlorogenic acid</topic><topic>Chlorogenic Acid - analogs & derivatives</topic><topic>food analysis</topic><topic>Food Chemistry/Biochemistry</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Ilex paraguariensis</topic><topic>Ilex paraguariensis - chemistry</topic><topic>Isomerism</topic><topic>isomerization</topic><topic>Kinetics</topic><topic>Models, Theoretical</topic><topic>Plant Leaves - chemistry</topic><topic>Quinic Acid - analogs & derivatives</topic><topic>Quinic Acid - analysis</topic><topic>Quinic Acid - chemistry</topic><topic>Steam</topic><topic>steaming</topic><topic>super heated steam</topic><topic>yerba mate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zanoelo, Everton Fernando</creatorcontrib><creatorcontrib>Benincá, Cristina</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zanoelo, Everton Fernando</au><au>Benincá, Cristina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-12-23</date><risdate>2009</risdate><volume>57</volume><issue>24</issue><spage>11564</spage><epage>11569</epage><pages>11564-11569</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A set of experiments was carried out to investigate the chemical stability of 5-o-caffeoylquinic acid (5-CQA) in the presence of superheated steam. A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromatograph equipped with a diode array detector was applied to monitor the 5-CQA concentrations. The conversions of 5-CQA were correctly reproduced with a simplified kinetic model represented by a reversible pseudofirst-order reaction of isomerization. The effect of temperature on the forward rate constant was represented by the Arrhenius equation with parameters tuned on experimental data. The heat of isomerization of 5-CQA and the equilibrium constant at 298 K were calculated by involving the integrated form of the van't Hoff equation. The observed reaction was revealed to not be detrimental for the quality of manufactured leaves and branches of mate because the content of total chlorogenic acids was not changed.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19938862</pmid><doi>10.1021/jf903388a</doi><tpages>6</tpages></addata></record> |
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| subjects | 5-o-caffeoylquinic Acid Biological and medical sciences Caffeic Acids - analysis Caffeic Acids - chemistry chlorogenic acid Chlorogenic Acid - analogs & derivatives food analysis Food Chemistry/Biochemistry food composition Food Handling - methods Food industries food processing quality Fundamental and applied biological sciences. Psychology Hot Temperature Ilex paraguariensis Ilex paraguariensis - chemistry Isomerism isomerization Kinetics Models, Theoretical Plant Leaves - chemistry Quinic Acid - analogs & derivatives Quinic Acid - analysis Quinic Acid - chemistry Steam steaming super heated steam yerba mate |
| title | Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing |
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