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Effect of heat processing on thermal stability and antioxidant activity of six flavonoids
- Chaaban, Hind, Ioannou, Irina, Chebil, Latifa, Slimane, Manel, Gérardin, Christine, Paris, Cédric, Charbonnel, Céline, Chekir, Leila, Ghoul, Mohamed
- Journal of food processing and preservation 2017 v.41 no.5
- activation energy, antioxidant activity, data collection, food processing, glucosides, glycosylation, heat, heat treatment, luteolin, models, naringin, processed foods, rutin, temperature, thermal stability
- The objective of this paper is on the one hand to study the effect of heat processing (30 to 130°C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7‐O glucoside), and on the other hand to establish the relation structure–activity–stability of these compounds. The dependency on temperature of the six kinetics was well described by the Arrhenius law and the main parameters provided by this model are determined and compared in this paper. Activation energies found were 107.3 kJ/mol for rutin, 100.6 for naringin, 33.3 for mesquitol, 68.2 for eriodictyol, 51.4 for luteolin, and 120 for luteolin 7‐O‐glucoside. The data collected showed that glycosylated flavonoids are more resistant than aglycon flavonoids to heat treatment. Moreover, it was also observed that despite the total degradation of some flavonoids, the treated solutions still have an antioxidant activity. PRACTICAL APPLICATION: Flavonoids are mainly consumed in processed foods. Thus, flavonoids often undergo heat processing. Knowing the thermal stability and the evolution of their antioxidant activity are particularly relevant in the field of food processing. The results of this study allow information to be collected on the relationship between heat stability‐flavonoid structure and antioxidant activity. This information will be useful for the formulation of new food products or for the design of new food processes.