Thermal Degradation Kinetics of Kaempferol and Quercetin in the Pre-Formulated of the Standardized Extracts of Poincianella Pyramidalis (Tul.) L. P. Queiroz Obtained by Spray Dryer

Abstract

Objective: The aim of this work was to evaluate the stability and determine the kinetic parameters of degradation of biomarkers kaempferol and quercetin, present in the pre-formulated of the extract of Poincianella pyramidalis obtained by a spray dryer. Methods:A 2 3 experimental design coupled with RSM was applied to evaluate and optimize the effects of processing parameters on the content of chemical markers in dry extracts by a spray dryer. Stability testing was performed to verify the influence of temperature on the degradation of kaempferol and quercetin present in the pre-formulated. The markers contents were determined by HPLC.Results: Surface response analysis showed the influence of the independent variables on the responses of the concentration kaempferol and quercentin biomarkers on the process. The variables of the inlet air temperature, flow feed rate and the adjuvant ratio presented negative responses with significant difference (p<0.05). According to the data obtained in the stability of the pre-formulated studied zero and second orders kinetics models the for degradation of the kaempferol and only second order kinetic model for the quercetin. It was also evaluated reducing the concentration of both biomarkers studied throughout the study. Conclusion:In the present study, it was observed that all independent variables of the drying process by spray dryer showed the greatest influence on the concentration of the studied markers. Two markers had a different thermal behavior compared to the different excipients studied and there was degradation of both the quercentin biomarker and kaempferol during the study period.

Thermal Control Using Far-Infrared Irradiation for Producing Deglycosylated Bioactive Compounds from Korean Ginseng Leaves

“…The effects of FIR heat energy on ginseng leaf flavonoids were assumed in two situations according to temperature variation: (1) The relatively fast deglycosylation of panasenoside accompanied by the slow degradation of kaempferol occurred when FIR temperatures were below 180 °C, which explains the relatively slow decrease in the panasenoside content and the sharp increase in kaempferol, and (2) the rapid deglycosylation of panasenoside accompanied with the faster degradation of kaempferol when the FIR temperature exceeded 180 °C, which explains the rapid decrease in panasenoside and the lack of significant change in the kaempferol content. These assumptions were supported by Oliveira et al [ 28 ]. They reported that the kaempferol content of Poincianella pyramidalis decreased significantly when the air inlet temperature was increased from 160 to 180 °C during spray-drying.…”

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

“…Thus far, the identified phenolic compounds in Moringa leaves consisted of kaempferol, quercetin, chlorogenic, caffeic, coumaric, ferulic, and gallic acid (Castillo‐López et al, ; Manguro & Lemmen, ). Some of these phenolic compounds were reported to be thermostable, for instance, the quercetin that could be retained up to 120°C (start to decrease at 150°C) and kaempferol that could be retained up to 160°C (start to decrease at 180°C) (Oliveira et al, ; Sharma et al, ).…”