Open AccessUV Degradation of Sesquiterpene Lactones in Chicory Extract: Kinetics and Identification of Reaction Products by HPLC-MS
Author(s) -
Urban Frey,
Johanna Claude,
Simon Crelier,
Marcel A. Juillerat
Publication year - 2002
Publication title -
chimia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.387
H-Index - 55
eISSN - 2673-2424
pISSN - 0009-4293
DOI - 10.2533/000942902777680450
Subject(s) - chemistry , cichorium , high performance liquid chromatography , sesquiterpene lactone , sesquiterpene , kinetics , inulin , degradation (telecommunications) , chromatography , ingredient , proton nmr , double bond , organic chemistry , food science , botany , telecommunications , physics , quantum mechanics , computer science , biology
Inulin, a valuable food ingredient, can be extracted from chicory roots (Cichorium intybus L.). However, the direct use of this material is limited, because of the presence of extremely bitter, co-extracted sesquiterpene lactones. Lactucin, a major component, has been degraded by UV irradiation, a process which showed neither temperature (293– 313 K) nor initial concentration dependence. An overall half life time of ca. 45 min was determined. The degradation product was identified by HPLC-MS and 1H NMR and was the result of the addition of a water molecule on the lactucin C(1)–C(10) double bond, with the OH group located at the C(10) position.