Nonlinear Faraday rotation of ion-cyclotron whistler waves in the ionosphere

Paul, S. N.; Bhattacharya, S. K.; Paul, Barnali; Ghosh, Basudev

doi:10.1007/s12648-012-0103-5

Cited by 2 publications

(4 citation statements)

References 21 publications

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“…+0.7 V. Ascorbic acid has been reported to be electrochemically oxidised to dehydroascorbic acid with further irreversible oxidation to 2,3-diketo-L-gulonic acid. 22 Fresh fruits and vegetables such as fresh chillies are typically rich in ascorbic acid, and ascorbic acid content decreases in foods as a function of time and thermal processing, 35,36 explaining its absence in the much more highly processed and aged chilli sauce. This represents the first simultaneous extraction and electroanalytical quantification of both capsaicin (flavour measure) and ascorbic acid (freshness indicator) from chilli.…”

Section: Electrochemical Detection Of Capsaicin Extracted From Chilli...mentioning

confidence: 99%

Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

2015

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Ionic liquids can be used as non-volatile, tunable solvents, extractants and electrolytes. This work investigates their ability to extract an organic analyte, capsaicin, from fresh Capsicum annuum Bird's eye chilli peppers (also known as Thai chillies), followed by the electroanalytical quantification of the extracted analyte. Ascorbic acid (vitamin C) was also extracted and quantified. Two ionic liquids were identified to extract capsaicin from fresh chilli more effectively than the conventional ethanol-based process; the inherently basic 1-ethyl-3-methylimidazolium acetate, [Emim] [OAc], and the inherently acidic 1-ethyl-3-methylimidazolium hydrogen sulfate, [Emim] [HSO 4 ]. The ionic liquid extracts could be electrochemically quantified using a bare glassy carbon electrode either in the pure ionic liquid (one pot extraction and quantification) or after dilution with water/ ethanol to assist resolution of the capsaicin (flavour indicator) and ascorbic acid (freshness indicator) features.

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Section: Electrochemical Detection Of Capsaicin Extracted From Chilli...mentioning

confidence: 99%

Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

2015

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“…The lower value of the rate constant of the oxidation reaction of AA in pepper juice in comparison to pure AA can be explained by the presence of various substances in the juice, which stabilize AA, slowing its degradation [31,35].…”

Section: Resultsmentioning

confidence: 99%

“…The measurements were performed in solutions with ascorbic acid concentration of 10 mmol dm -3 obtained by dissolving the appropriate amount of pure acid (Merck) in distilled water. The solutions were thermostated at the appropriate temperature (25,35, 65 and 90 °C), and at specified time intervals the amounts of 25 ml were taken, cooled to room temperature, and the I-E curves were recorded. In all experiments, KCl (Merck) was used at a concentration of 0.34 mol dm -3 as an auxiliary electrolyte.…”

Section: Methodsmentioning

confidence: 99%

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Kinetics of degradation of ascorbic acid by cyclic voltammetry method

Grudić

Blagojevic

Vukasinovic-Pesic

et al. 2015

CI&CEQ

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Cyclic voltammetry was used to examine the kinetics of degradation of ascorbic acid (AA) at different temperatures. It has been shown that the reduction of the concentration of AA in all temperatures follow the kinetics of the first order reaction. The rate constant of the oxidation reaction increases with temperature as follows: 5x10-5; 2x10-4; 1x10-3 and 3x10-3 min-1 at temperatures of 25?C, 35?C, 65?C and 90?C, respectively. The temperature dependence of the rate constant follows Arrhenius equation, and the value of activation energy of the reaction degradation is 48.2 kJ mol-1 . The effect of storage time at a temperature of 90 ?C on AA content in fresh juice of green peppers was investigated. It was shown that AA oxidation reaction in the juice is also the first order reaction, while the lower rate constant in relation to the pure AA (5x10-3 min-1) indicates the influence of other substances present in peppers.

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Nonlinear Faraday rotation of ion-cyclotron whistler waves in the ionosphere

Cited by 2 publications

References 21 publications

Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

Kinetics of degradation of ascorbic acid by cyclic voltammetry method

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