Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part I) - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles International Journal of Molecular and Physical Gastronomy Year : 2016

Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part I)

Abstract

Reactions of thermally processed vitamins and amino acids, in particular, ascorbic acid, nicotinic acid, L-cysteine and L-methionine were investigated in water at 100 °C. For such analysis, in situ quantitative nuclear magnetic resonance spectroscopy (is q 1H NMR) was used which means that the samples were directly analyzed in water. This method has the advantage to be fast and non-invasive, without any extraction process. Under these experimental conditions, there were 18 % of ascorbic acid and 37 % of cysteine remaining after 96 h of reaction. Nicotinic acid and L-methionine were both found to be stable, even after 96 h of thermal processing.
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hal-04184366 , version 1 (21-08-2023)
hal-04184366 , version 2 (12-06-2024)

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Laetitia Le Falher, Vincent Faugeras, Delphine Lioger, Francisco X. Deolarte, Hervé This, Vo Kientza. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part I). International Journal of Molecular and Physical Gastronomy, 2016, 2 (1), pp.1-6. ⟨10.17180/ijmpg-2016-art01⟩. ⟨hal-04184366v2⟩
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