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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Reactions Involved in Phenolics Degradation from Sugarcane Juice Treated by Ozone

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Author(s):
Sartori, Juliana A. S. [1] ; Figueiredo Angolini, Celio F. [2] ; Eberlin, Marcos N. [2] ; Aguiar, Claudio L. [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Hugot Sugar Technol Lab, Piracicaba - Brazil
[2] Univ Estadual Campinas, Inst Chem, ThoMSon Mass Spectrometry Lab, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: OZONE-SCIENCE & ENGINEERING; v. 41, n. 4, p. 369-375, JUL 4 2019.
Web of Science Citations: 0
Abstract

Ozone as an alternative process for the clarification of sugarcane juice has been studied because it presents as an advantage the mineralization of organic compounds that cause color in the crystal sugar. No residues harmful to humans were found after ozonation in contrast to the sulphitation process traditionally used. In this work, the degradation by ozonation of flavonoids and phenolic acids were studied using two compounds: rutin and caffeic acid. Ozonation was efficient and was monitored by liquid chromatography, UV scanning and direct infusion electrospray ionization mass spectrometry. From the collected data, degradation mechanisms and potential mineralization of rutin and caffeic acid after ozonation were proposed. (AU)

FAPESP's process: 14/03512-5 - Physical and chemical quality of sugarcane on ozonation process of juice in sustainable reduction of color ICUMSA and vegetal impurities
Grantee:Juliana Aparecida de Souza Sartori
Support Opportunities: Scholarships in Brazil - Doctorate