scholarly journals Determination of solubility, stability and degradation kinetics of morin hydrate in physiological solutions

RSC Advances ◽  
2018 ◽  
Vol 8 (50) ◽  
pp. 28836-28842 ◽  
Author(s):  
Ashok Kumar Jangid ◽  
Deep Pooja ◽  
Hitesh Kulhari
Keyword(s):  
Degradation Kinetics ◽  
Morin Hydrate ◽  
The Stability ◽  
Kinetics Of

The stability of morin hydrate depends on pH, temperature, and light.

scholarly journals Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food

2020 ◽  
Vol 21 (22) ◽  
pp. 8834
Author(s):  
Natalia Drobnicka ◽  
Katarzyna Sutor ◽  
Agnieszka Kumorkiewicz-Jamro ◽  
Aneta Spórna-Kucab ◽  
Michał Antonik ◽  
...  
Keyword(s):  
Citric Acid ◽  
High Resolution Mass Spectrometry ◽  
Potential Health ◽  
Gomphrena Globosa ◽  
Brewing Process ◽  
Health Promoting ◽  
The Stability ◽  
Kinetics Of ◽  
Derivatives Of

Herein, the generation of decarboxylated derivatives of gomphrenin pigments exhibiting potential health-promoting properties and the kinetics of their extraction during tea brewing from the purple flowers of Gomphrena globosa L. in aqueous and aqueous citric acid solutions were investigated. Time-dependent concentration monitoring of natural gomphrenins and their tentative identification was carried out by LC-DAD-ESI-MS/MS. The high content of acylated gomphrenins and their principal decarboxylation products, 2-, 15-, 17-decarboxy-gomphrenins, along with minor levels of their bidecarboxylated derivatives, were reported in the infusions. The identification was supported by the determination of molecular formulas of the extracted pigments by liquid chromatography coupled with high-resolution mass spectrometry (LCMS-IT-TOF). The influence of plant matrix on gomphrenins’ stability and generation of their derivatives, including the extraction kinetics, was determined by studying the concentration profiles in the primary and diluted infusions. Isolated and purified acylated gomphrenins from the same plant material were used for the preliminary determination of their decarboxylated derivatives. The acylated gomphrenins were found to be more stable than nonacylated ones. Citric acid addition had a degradative influence on natural gomphrenins mainly during the longer tea brewing process (above 15 min); however, the presence of plant matrix significantly increased the stability for betacyanins’ identification.

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

2008 ◽  
Vol 111 (1) ◽  
pp. 204-208 ◽  
Author(s):  
Niamh Harbourne ◽  
Jean Christophe Jacquier ◽  
Desmond J. Morgan ◽  
James G. Lyng
Keyword(s):  
Degradation Kinetics ◽  
Kinetics Of

scholarly journals Determination of Chemical Stability of Two Oral Antidiabetics, Metformin and Repaglinide in the Solid State and Solutions Using LC-UV, LC-MS, and FT-IR Methods

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4430
Author(s):  
Anna Gumieniczek ◽  
Anna Berecka-Rycerz ◽  
Tomasz Mroczek ◽  
Krzysztof Wojtanowski
Keyword(s):  
High Temperature ◽  
Degradation Products ◽  
Degradation Kinetics ◽  
Magnesium Stearate ◽  
Oral Antidiabetics ◽  
First Order ◽  
First Order Kinetics ◽  
Ft Ir ◽  
The Stability

Firstly, metformin and repaglinide were degraded under high temperature/humidity, UV/VIS light, in different pH and oxidative conditions. Secondly, a new validated LC-UV method was examined, as to whether it validly determined these drugs in the presence of their degradation products and whether it is suitable for estimating degradation kinetics. Finally, the respective LC-MS method was used to identify the degradation products. In addition, using FT-IR method, the stability of metformin and repaglinide was scrutinized in the presence of polyvinylpyrrolidone (PVP), mannitol, magnesium stearate, and lactose. Significant degradation of metformin, following the first order kinetics, was observed in alkaline medium. In the case of repaglinide, the most significant and quickest degradation, following the first order kinetics, was observed in acidic and oxidative media (0.1 M HCl and 3% H2O2). Two new degradation products of metformin and nine new degradation products of repaglinide were detected and identified when the stressed samples were examined by our LC-MS method. What is more, the presence of PVP, mannitol, and magnesium stearate proved to affect the stability of metformin, while repaglinide stability was affected in the presence of PVP and magnesium stearate.

scholarly journals Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin

2020 ◽  
Vol 141 ◽  
pp. 03008
Author(s):  
Phoomjai Charurungsipong ◽  
Chairath Tangduangdee ◽  
Suksun Amornraksa ◽  
Suvaluk Asavasanti ◽  
Jenshinn Lin
Keyword(s):  
Degradation Kinetics ◽  
Differential Method ◽  
Pigment Ratio ◽  
Flower Extract ◽  
Zero Order Kinetics ◽  
Butterfly Pea ◽  
Anthocyanin Stability ◽  
The Stability ◽  
Stability Enhancement ◽  
Kinetics Of

Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.

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