Thermal analysis of vitamin PP Niacin and niacinamide

Autor(es)

Moreschi, Elaine C. P. ^[1] ; Matos, Jivaldo R. ^[2] ; Almeida-Muradian, Ligia B. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, BR-05508900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Inst Quim, Dept Quim Fundamental, BR-05508000 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY; v. 98, n. 1, p. 161-164, OCT 2009.
• Citações Web of Science: 5

Resumo

Vitamin PP includes two vitamers, niacin and niacinamide which are essential for energy production. Vitamins are sensitive and losses can occur during shelf life and heating processes. Thermal analysis can provide information about thermal behavior of each vitamer relating them with time and/or temperature exposure. The vitamers thermal behavior were studied by TG/DTG and DSC under air and nitrogen atmosphere and the results showed that niacin is more stable than the niacinamide and the decomposition happens by volatilization at 238 A degrees C while niacinamide melts at 129 A degrees C and volatilize at 254 A degrees C when there is the total mass loss in the TG/DTG curves. (AU)

• Processo FAPESP: 04/15101-8 - Determinacao espectrofotometrica e estudo termoanalitico de vitaminas hidrossoluveis visando a quantificacao destas em alimentos.
• Beneficiário: Ligia Bicudo de Almeida Muradian
• Modalidade de apoio: Auxílio à Pesquisa - Regular