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Fenton oxidation products derived from hydroxycinnamic acids increases phenolic‐based compounds and organic acid formation in sugar processing
Author(s) -
Nguyen Danny M.T.,
Bartley John P.,
Moghaddam Lalehvash,
Doherty William O.S.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13708
Subject(s) - chemistry , oxalic acid , ferulic acid , formic acid , caffeic acid , vanillin , sugar , phenols , organic chemistry , isobutyric acid , protocatechuic acid , food science , antioxidant
The hydroxycinnamic acids ( HCA s), caffeic acid (CaA), p ‐coumaric acid ( pCoA ) and ferulic acid (FeA) are the main phenolic acid colour precursors present in sugar cane juice. The Fenton oxidative degradation products of these HCA s and mixture using Fe 2+ /H 2 O 2 at pH 4.72 at 25 °C were identified using chromatography and mass spectrometry techniques. Oxalic (≤14 wt%), isobutyric (≤13.5 wt%) and formic acids (≤1.3 wt%) were the main organic acids formed. CaA produced the highest proportion of oxalic and isobutyric acids, while FeA produced the highest proportion of formic acid. The presence of increased proportion of oxalic acid in juice will increase the proportion of calcium oxalate scale in sugar mill heat exchangers. The phenolic‐based products identified include protocatechuic aldehyde and 4‐hydroxybenzoic acid and the basic phenols, p ‐allyphenol, p ‐vinylguaiacol, trans ‐isoeugenol, which when present in juice may react with juice constituents to increase juice colour in subsequent processing.