Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins Following Thermal Processing in Water at 100 °C (part 1), 1, 1-6.

Download : Le Falher 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 (part 1), 2(1) 1, 1-6.

See also: Le Falher 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 (part 2),  2(1) 2, 1-5.

International Journal of Molecular and Physical Gastronomy

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.