Isomerization of feruloylputrescine in orange juice by light exposure
| Autor: | Hidenobu Sumitani, Takako Otsuka, Kayako Ogi |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Citrus Coumaric Acids Light Orange (colour) 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Isomerism Polyethylene terephthalate Putrescine Food science Molecular Biology Light exposure Feruloylputrescine Orange juice Organic Chemistry food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Fruit and Vegetable Juices chemistry Food quality Isomerization 010606 plant biology & botany Biotechnology |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 82(1) |
| ISSN: | 1347-6947 |
| Popis: | Exposure to light may adversely affect the quality of foods. This investigation of how light exposure affects citrus (orange and mandarin blend) juice in polyethylene terephthalate (PET) bottles demonstrated that the isomeric form of a compound in the juice changed during storage. This compound was identified as feruloylputrescine (FP; CAS: 501-13-3; C14H20N2O3) using LC/MS (Q-TOF). LC/MS and NMR measurements showed that the content of the original form, trans-FP, decreased as it isomerized to cis-FP during storage. This phenomenon could be observed in citrus fruit juices containing FP, such orange and grapefruit juices. Therefore, determining the content of these two isomers of FP could be used to indicate the level of light exposure experienced by citrus fruit products. |
| Databáze: | OpenAIRE |
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