Degradation of retinyl acetate in simple solvent systems

Paquette, G.J.; Kanaan, Marwan

doi:10.1016/0308-8146(85)90048-2

Cited by 7 publications

(4 citation statements)

References 34 publications

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“…Discharge current, 4 µA. 5% at the 14th day, and then reacted to completion slowly, which was consistent with previous conclusion that vitamin A acetate went to completion in hexane (Paquette and Kanaan, 1985).…”

Section: Hplc-ms Analysissupporting

confidence: 78%

Study on Vitamin A Acetate Reaction Initiated by Peroxide

Yin

Liu

Yuan

et al. 2014

FSTR

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Vitamin A acetate is used in fortified food widely. Due to the conjugated double bonds and ester functional group, it is susceptible to light, heat, oxygen and peroxide, resulting in changes in molecular structure and performance.The impact of peroxide on vitamin A acetate in octane solution with the addition of isopropylbenzene hydroperoxide (CHP) in the absence of light and oxygen at 90℃ was investigated. By means of HPLC-DAD, GPC and HPLC-MS, it was found that vitamin A acetate was depleted after reaction for 18 days, and the main products were dimers.The reaction mechanism was proposed as follows: CHP homolysed to free radicals, and then abstracted α-H from vitamin A acetate to generate vitamin A acetate free radical, which added to another vitamin A acetate to form dimer free radical, at last dimer free radical abstracted α-H from vitamin A acetate molecule to form dimer product.Furthermore, four most probable dimer product structures were elucidated.

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Section: Hplc-ms Analysissupporting

confidence: 78%

Study on Vitamin A Acetate Reaction Initiated by Peroxide

Yin

Liu

Yuan

et al. 2014

FSTR

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“…It is well known that vitamins are affected from light, heat and oxygen in the air (Chen, Peng, & Chen, ; Paquette & Kanan, ). The reason for lower vitamin levels of powdered samples is probably due to membrane distortion and increase of the surface area/volume ratio after grinding and as a result oxidation of the vitamins.…”

Section: Resultsmentioning

confidence: 99%

“…It is well known that vitamins are affected from light, heat and oxygen in the air (Chen, Peng, & Chen, 1996;Paquette & Kanan, 1985).…”

Section: Folic Acidmentioning

confidence: 99%

A comparison of vitamin and folic acid levels of sun and microwave driedCapsicum annuum L

Karataş

Baysar

Alpaslan

2017

J Food Process Preserv

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High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β‐carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β‐carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p < .05 level. Vitamin C, β‐carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β‐carotene and folic acid levels of sun and microwave dried samples were significantly different at p < .005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, β‐carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying. Practical applications High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β‐carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β‐carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p < .05 level. Vitamin C, β‐carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β‐carotene and folic acid levels of sun and microwave dried samples were significantly different at p < .005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, β‐carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying.

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“…Also, the shelf life stability of retinyl esters in closed containers is expected to be determined by the Diels-Alder type of dimerization. Some investigations on the vitamin A stability in organic solutions (Paquette and Kanaan, 1985;Ammo et al, 1968) and food systems (Shah et al, 1976;Yoshioka et al, 1990;Laohasongkram and Thamjariyapan, 1995) have been published, but quantitative data for thermally induced kitol formation are not available so far.…”

Section: Introductionmentioning

confidence: 99%

Use of Microcalorimetry in Monitoring Stability Studies. Example: Vitamin A Esters

Runge¹,

Heger²

1999

J. Agric. Food Chem.

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Vitamin A is very sensitive to chemical degradation caused by oxygen, light, heat, and other stress factors. If light and oxygen are excluded, the dominant degradation reaction for vitamin A derivatives is heat-induced formation of kitols, that is, dimers or higher oligomers. In this study vitamin A esters were used as model systems to evaluate microcalorimetry as a tool for monitoring the stability of heat sensitive substances. To obtain more knowledge about the model reaction, analytical investigations (supercritical fluid chromatography) were also performed. Because analytical and microcalorimetry data were consistent, a quantitative description of the kinetics and thermodynamics of the kitol formation reaction could be obtained. Aside from the academic motivation, this is important for practical purposes such as shelf life stability of vitamin A in feed, food, and pharmaceutical products. The vitamin A stability of a given sample can easily be predicted from the initial heat flow in a simple microcalorimetry experiment. Compared to conventional stability tests, this offers savings of money and time.

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Degradation of retinyl acetate in simple solvent systems

Cited by 7 publications

References 34 publications

Study on Vitamin A Acetate Reaction Initiated by Peroxide

Study on Vitamin A Acetate Reaction Initiated by Peroxide

A comparison of vitamin and folic acid levels of sun and microwave driedCapsicum annuum L

Use of Microcalorimetry in Monitoring Stability Studies. Example: Vitamin A Esters

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