Stability of 5-caffeoylquinic acid under different conditions of heating
1998
Maria, C.A.B de | Trugo, L.C. | Mariz e Miranda, L.S. de | Salvador, E.
The present work studies the effect of the boiling on the 5-caffeoylquinic acid (5-CQA) content of potatoes and carrots and investigates the susceptibility of the 5-CQA to a oven heating at 40, 100 or 220 degrees C for 5, 15, 30, 45 or 60 min. A significant reduction (p < 0.05) in 5-CQA content of both boiled potatoes (72%) and carrots (48%) was due mainly to its high rate of diffusion in water. Only trace amounts of 5-CQA were destroyed when heating was at 40 degrees C. At 100 degrees C, there was a initial loss of 6% after 5 min and final loss of 24% after 60 min. At 220 degrees C, the loss was of 60% after 15 min. Under drastic conditions (220 degrees C for 30-60 min), only trace amounts of 5-CQA standard were found.
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