ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit
| Autor: | Marcella P. Felicissimo, Jean-Jacques Pireaux, Carla Bittencourt, Laurent Houssiau |
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| Jazyk: | angličtina |
| Rok vydání: | 2005 |
| Předmět: |
Hot Temperature
biology Hydrogen Plant Extracts Polyatomic ion Analytical chemistry Bixin chemistry.chemical_element Bixaceae General Chemistry biology.organism_classification Carotenoids Mass Spectrometry Ion Secondary ion mass spectrometry Bixa chemistry.chemical_compound chemistry Fragmentation (mass spectrometry) Fruit Organic chemistry Molecule General Agricultural and Biological Sciences Dimerization |
| Zdroj: | Journal of Agricultural and Food Chemistry. 53(16):6195-6200 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf0505271 |
| Popis: | Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C25H32O4+), decreased as the extract was heated and nearly disappeared with heating above 150 °C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned. Keywords: Bixin; Bixa orellana; food colorant; carotenoid; ToF-SIMS; thermal degradation |
| Databáze: | OpenAIRE |
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