Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L.) nectar
In this research it is attempted to determine the loss of rutin and total phenolic compounds in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C. Spectrophotometric and liquid chromatographic (HPLC) methods were used to determine the conc...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2018-12-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/pajes/issue/41410/504373 |
| Summary: | In
this research it is attempted to determine the loss of rutin and total phenolic
compounds in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30
min) at temperatures ranging from 70 to 95 °C. Spectrophotometric and liquid
chromatographic (HPLC) methods were used to determine the concentrations of total
phenolic compounds and rutin, respectively. Thermal degradations of TPC and
rutin in rosehip nectar were fitted to a first-order reaction kinetic model.
Arrhenius relationship was used in order to describe the temperature dependence
of reaction. Activation energies for rutin and TPC between 70 to 95 °C were
found to be 46.90 and 35.72 J/mol, respectively. |
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| ISSN: | 1300-7009 2147-5881 |