Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

Abstract

This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). The results showed that the thermal degradation of the phenolic compounds follows first-order kinetics, in which the degradation rate depends on the temperature, the amount of soluble solids, and the pH. The loss of antioxidant activity also follows first-order kinetics. Under different storage conditions, the half-life times of the total phenols were in the range 40.72-202.47 days, while for the antioxidant activity, the half-times were from 55.87-68.83 days for the ABTS and from 57.85-107.03 days for the FRAP method. The antioxidant activity of the extracts follows the same pattern of thermal degradation as the phenolic compounds. Therefore, we conclude that antioxidant activity is due to its phenolic compounds.

Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico

“…Our results agree with findings for other plant species, such as Prunus mahaleb (Rosaceae), where the TPC and antioxidant activity were significantly reduced after heating treatment [14]. In this regard, for Bixa orellana (Bixaceae), it has been proposed that the thermal degradation rate of phenolic compounds depends on the temperature applied to the samples, and the degradation curve shows a first-order kinetic behavior [15]. Our evidence suggests that A. tetragonus TPC and antioxidant activity are reduced by the traditional food preparation process.…”

Antioxidative stress effects of Humulus japonicus extracts on neuronal PC12 cells

“…This study also showed the abundance of HJ leaf polyphenols in 80% HEE. Flavonoids exhibit anti-inflammatory, antioxidant, anti-angiogenic and anti-carcinogenic activities (Shi et al, 2018;Chavez-Santiago et al, 2021;Zapata et al, 2021). As presented in Table 1, HWE contained 1.10 mg QUE/g of the lowest TFC value, which is similar to the TPC values of 149.54 mg QUE/g, which is the highest TFC found in 80% of HEE, and consistent with the TPCs.…”

Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble fraction of Persian gum)

“…In general, the use of pasteurization temperatures, which are used to simulate the thermal processes of beverages in industry, can release part of the encapsulated JE, which causes a decrease in phenolic compounds on the first day. 54,55 Despite the release of the JE in aqueous medium, over time it can be reabsorbed 56 by the Al-IFPG beads and the amount of total phenol increased, which is observed on day 7. 57,58 Over time, there will be a process of partial release of the JE into the medium, which can be seen until the 14th day of storage.…”