Thermal Degradation Kinetics of Ascorbic Acid and Some B-Complex Vitamins in Black Mulberry (Morus nigra) Juice

In this paper, L-ascorbic acid, thiamine (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) thermal degradations depending on different thermal treatment times (0, 5, 10, 15, 20, 25 and 30 min) and temperatures (70, 80, 90 and 95°C) were investigated and results were presented. Firstly, black mulberry juice was obtained from fresh black mulberry fruits and then thermal treatment was carried out. L-ascorbic acid, thiamine, riboflavin and niacin were analyzed by using HPLC method with 25 min separation time. L-ascorbic acid, thiamine, riboflavin and niacin thermal degradation followed first order kinetic model during thermal treatments. Particularly, increment in temperature from 80°C to 90°C significantly increased rate constants of compounds. Activation energy, which indicates temperature dependence of reaction, was calculated Arrhenius equation. Activation energies were found to be 58.5 kJ mol-1, 40.5 kJ mol-1, 45.9 kJ mol-1 and 52.1 kJ mol-1 between 70°C and 95°C for ascorbic acid, thiamine, riboflavin and niacin, respectively. L-ascorbic acid, thiamine, riboflavin and niacin thermal degradation in black mulberry juice was investigated for the first time. Thus, this study will be beneficial for future studies.

Keywords:

Ascorbic acid, B-complex vitamins, black mulberry HPLC, kinetic,

PDF

___

1. Dinçer, C, Tontul, I, Topuz, A. 2016. A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. Innovative Food Science and Emerging Technologies; 38:57–64.
2. Davis, PH. 1982. Flora of Turkey and the East Aegean Islands. 1st ed. Edinburgh University Press, Edinburgh.
3. Khalid, N, Fawad, AS, Ahmed, I. 2011. Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pakistan Journal of Botany; 43:91-96.
4. Venkatesh, KP, Chauhan, S. 2008. Mulberry: Life enhancer. Journal of Medicinal Plants Research; 2:271-278.
5. Gungor, N, Sengul, M. 2008. Antioxidant activity, total phenolic content and selected physicochemical properties of white mulberry (Morus alba L.) fruits. International Jurnal of Food Properties; 11:44–52.
6. Gecer, MK, Akin, M, Gundoğdu, M, Eyduran, SP, Ercişli, S, Eyduran, E. 2016. Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia. Canadian Journal of Plant Science; 96:27–33.
7. Gerasopoulos, D, Stavroulakis, G. 1997. Quality characteristics of four mulberry (Morus sp.) cultivars in the area of Chania, Greece. Journal of the Science of Food and Agriculture; 73:261–264.
8. Boranbayeva, T, Karadeniz, F, Yılmaz, E. 2014. Effect of storage on anthocyanin degradation in black mulberry juice and concentrates. Food and Bioprocess Technology; 7:1894–1902.
9. Yang, CST, Atallah, WA. 1985. Effect of four drying methods on the quality of intermediate mouisture lowbush, bluberries. Journal of Food Science; 50:1233-1237.
10. Ottoway, PB. 1993. The technology of Vitamins in Food. 1st ed. Chapman & Hall, New York.
11. Cho, CM, Ko, JH, Cheong, WJ. 2000. Simultaneous determination of water-soluble vitamins excreted in human urine after eating an overdose of vitamin pills by a HPLC method coupled with a solid phase extraction. Talanta; 51: 799–806.
12. Avila, IMLB, Silva, CLM. 1999. Modelling kinetics of thermal degradation of color in peach puree. Journal of Food Engineering; 39:161–166.
13. Van Boekel, MAJS. 2008. Kinetic Modeling of Reactions in Foods. 1st ed. CRC Press, London.
14. Labuza, TP, Riboh, D. 1982. Theory and application of Arrhenius kinetics to the prediction of nutrients losses in foods. Food Technology; 36:66–74.
15. Association of Official Analytical Chemists – AOAC. 1990). Official methods of analysis of AOAC International (15th ed.). Arlington: AOAC.
16. Cemeroglu, B. 1992. Basic Analysis Methods in Fruit and Vegetable Processing Industry. 1st ed. Biltav Press, Ankara.
17. SAS®_ Institute Inc. – SAS. (1985). SAS user’s guide. Statistics. Cary: SAS.
18. Li, HB, Chen, F. 2000. Determination of silicate in water by ion exclusion chromatography with conductivity detection. Journal of Chromatography A; 874:143-147.
19. Erkaleli, ZÖ, Dalkılıç, Z. 2016. Determination of morphological, phenological and pomological characterization of black mulberry (Morus nigra L.) grown in Ulubey vicinity, Usak province. Journal of Adnan Menderes University Agricultural Faculty; 13:89-106.
20. Snapyan, GG, Mınasyan, SM, Astabasyan, GA, Chencenko, ZA, Khachatryan GV, Khodzumyan, GA, Akopyan, AA, Gevorkyan, VG. 1981. Biochemical indices and technological properties of mulberries. Konsevnaya-i ovoshchesushil’naya promyshlennost; 6:35-36.
21. Imran, M, Khan, H, Shah, M, Khan, R, Khan, F. 2010. Chemical composition and antioxidant activity of certain Morus species. Journal of Zhejiang University-Science B (Biomedicine & Biotechnology); 11:973-980.
22. Iqbal, M, Khan, KM, Jilani, MS, Khan, MM. 2010. Physico-chemical characteristics of different mulberry cultivars grown under agro-climatic conditions of Miran Shah, North Waziristan (Khyber Pakhtunkhwa) Pakistan. Journal of Agricultural Research; 48:209-217.
23. Karhan, M, Aksu, M, Tetik, N, Turhan, I. 2004. Kinetic modeling of anaerobic thermal degradation of ascorbic acid in rose hip (Rosa Canina L) pulp. Journal of Food Quality; 27:311-319.
24. Rekha, PN, Singhal, S, Pandit, AB. 2003. A study on degradation kinetics of thiamine in red gram splits ( Cajanus cajan L.). Food Chemistry; 85:591-598.
25. Mulley, EA, Stumbo, CR, Hunting, WM. 1975. Kinetics of thiamin degradation by heat. Effects of pH and form of the vitamin on its rate of destruction. Journal of Food Science; 40: 989-992.
26. Combs, GF. 2008. The Vitamins: Fundamental Aspects in Nutrition and Health. 3rd ed. Elsevier Academic Press, London.
27. Summen, MA, Erge, HS. 2014. Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp. Journal of Food Processing and Preservation; 38:551-557.
28. Dhuique-Mayer, C, Tbatou, M, Carail, M, Caris-Veyrat, C, Dornier, M, Amiot, MJ. 2007. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural Food Chemistry; 55:4209-4216.
29. Johnson, JR, Braddock, RJ, Chen, CS. 1995. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants. Journal of Food Science; 60: 502–505.
30. Paul, R, Ghosh, R. 2012. Effect of thermal treatment on ascorbic acid content of pomegranate juice. Indian Journal of Biotechnology; 11: 309-313.