Thermal degradation kinetics of Labisia pumila’s polyphenols

Labisia pumila var. alata (LPva) extract contains polyphenolic compounds such as gallic acid, epigallocatechin, protocatechuic acid and rutin that are often consumed to improve women’s health. A dry powder form of LPva extract is desired for is desirable owing to its long shelf-life besides easier h...

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Main Authors:	Jolius, Gimbun, Jessinta, Sandanasamy, Afiqah, Yeop, Sook, Fun Pang, M. M., Yusoff
Format:	Conference or Workshop Item
Language:	English English
Published:	2018
Subjects:	QD Chemistry T Technology (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/22032/ http://umpir.ump.edu.my/id/eprint/22032/1/46.%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf http://umpir.ump.edu.my/id/eprint/22032/2/46.1%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf

id	ump-22032
recordtype	eprints
spelling	ump-220322018-11-15T07:53:28Z http://umpir.ump.edu.my/id/eprint/22032/ Thermal degradation kinetics of Labisia pumila’s polyphenols Jolius, Gimbun Jessinta, Sandanasamy Afiqah, Yeop Sook, Fun Pang M. M., Yusoff QD Chemistry T Technology (General) TP Chemical technology Labisia pumila var. alata (LPva) extract contains polyphenolic compounds such as gallic acid, epigallocatechin, protocatechuic acid and rutin that are often consumed to improve women’s health. A dry powder form of LPva extract is desired for is desirable owing to its long shelf-life besides easier handling during storage and transportation. Preparation of the dried powder extract involves drying at elevated temperature, which causes degradation of the polyphenolic compound. Thus, it is vital to understand the loss in polyphenolics due to thermal degradation before the mitigating method can be formulated. The thermal degradation kinetics of gallic acid, protocatechuic acid, epigallocatechin, and rutin were investigated at temperatures ranging from 90 to 120 °C and analysed using ultra performance liquid chromatography mass spectroscopy (UPLC). The calculated rate constant (k) were 0.004, 0.0022, 0.1357 and 8.9272 min-1 for gallic acid, protocatechuic acid, rutin and epigallocatechin respectively. Protocatechuic acid showed the lowest degradation rate constant, followed by gallic acid, rutin and epigallocatechin. These results suggest that protocatechuic acid is less prone to thermal degradation compared to gallic acid, rutin and epigallocatechin while epigallocatechin found to be the least heat stable. The results showed protocatechuic acid, gallic acid, rutin and epigallocatechin degradation followed the first-order kinetics model. 2018-03 Conference or Workshop Item NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/22032/1/46.%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf pdf en http://umpir.ump.edu.my/id/eprint/22032/2/46.1%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf Jolius, Gimbun and Jessinta, Sandanasamy and Afiqah, Yeop and Sook, Fun Pang and M. M., Yusoff (2018) Thermal degradation kinetics of Labisia pumila’s polyphenols. In: International Conference On Recent Trends In Analytical Chemistry (ICORTAC-2018), 15 - 17 March 2018 , University of Madras. pp. 1-8.. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English
topic	QD Chemistry T Technology (General) TP Chemical technology
spellingShingle	QD Chemistry T Technology (General) TP Chemical technology Jolius, Gimbun Jessinta, Sandanasamy Afiqah, Yeop Sook, Fun Pang M. M., Yusoff Thermal degradation kinetics of Labisia pumila’s polyphenols
description	Labisia pumila var. alata (LPva) extract contains polyphenolic compounds such as gallic acid, epigallocatechin, protocatechuic acid and rutin that are often consumed to improve women’s health. A dry powder form of LPva extract is desired for is desirable owing to its long shelf-life besides easier handling during storage and transportation. Preparation of the dried powder extract involves drying at elevated temperature, which causes degradation of the polyphenolic compound. Thus, it is vital to understand the loss in polyphenolics due to thermal degradation before the mitigating method can be formulated. The thermal degradation kinetics of gallic acid, protocatechuic acid, epigallocatechin, and rutin were investigated at temperatures ranging from 90 to 120 °C and analysed using ultra performance liquid chromatography mass spectroscopy (UPLC). The calculated rate constant (k) were 0.004, 0.0022, 0.1357 and 8.9272 min-1 for gallic acid, protocatechuic acid, rutin and epigallocatechin respectively. Protocatechuic acid showed the lowest degradation rate constant, followed by gallic acid, rutin and epigallocatechin. These results suggest that protocatechuic acid is less prone to thermal degradation compared to gallic acid, rutin and epigallocatechin while epigallocatechin found to be the least heat stable. The results showed protocatechuic acid, gallic acid, rutin and epigallocatechin degradation followed the first-order kinetics model.
format	Conference or Workshop Item
author	Jolius, Gimbun Jessinta, Sandanasamy Afiqah, Yeop Sook, Fun Pang M. M., Yusoff
author_facet	Jolius, Gimbun Jessinta, Sandanasamy Afiqah, Yeop Sook, Fun Pang M. M., Yusoff
author_sort	Jolius, Gimbun
title	Thermal degradation kinetics of Labisia pumila’s polyphenols
title_short	Thermal degradation kinetics of Labisia pumila’s polyphenols
title_full	Thermal degradation kinetics of Labisia pumila’s polyphenols
title_fullStr	Thermal degradation kinetics of Labisia pumila’s polyphenols
title_full_unstemmed	Thermal degradation kinetics of Labisia pumila’s polyphenols
title_sort	thermal degradation kinetics of labisia pumila’s polyphenols
publishDate	2018
url	http://umpir.ump.edu.my/id/eprint/22032/ http://umpir.ump.edu.my/id/eprint/22032/1/46.%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf http://umpir.ump.edu.my/id/eprint/22032/2/46.1%20Thermal%20degradation%20kinetics%20of%20labisia%20pumila%E2%80%99s%20polyphenols.pdf
first_indexed	2023-09-18T22:32:35Z
last_indexed	2023-09-18T22:32:35Z
_version_	1777416384785940480

Thermal degradation kinetics of Labisia pumila’s polyphenols

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