International Journal for Molecular Gastronomy
Citation :
Le Falher L et al. 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. International Journal for Molecular Gastronomy (IJMG), 1, 1-6.
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.
Keywords:
Nutrients; time-course evolution; water; green
analytical chemistry; in situ quantitative nuclear magnetic resonance.
Contact : Laetitia Le Falher
