Degradation of polymeric polyproanthocyanidins from black chokeberry by microwave-assisted nucleophilic technique of sulfite/catechin: Reaction kinetics, antioxidation and structural analysis. (15th May 2023)

• Record Type: Journal Article
• Authors: Li, Miao; Li, Pu; Xu, Yufeng; Zhang, Baiqing; Li, Jinfeng; Zhong, Weitian; Zang, Hui; Zheng, Hui; Rong, Haifeng; Ma, Fengming
• Is Part Of: Food chemistry. Volume 408(2023)
• Publication Date: 2023-05-15
• Subjects: Microwave -- Nucleophilic -- Degradation -- Polymeric proanthocyanidins -- Black chokeberry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135220
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Polyproanthocyanidins was degraded by microwave-assisted nucleophilic techniques. The increasing process parameters were favorable for the degradation reaction. The degradation kinetics conformed to the random first-order degradation model. The antioxidation activity of polyproanthocyanidins were improved. The Mw distribution was narrower, and the compositions were more single. Abstract: Microwave was employed to enhance the degradation of polymeric proanthocyanidins from black chokeberry using the nucleophilic technique of sulfite/catechin. Based on the degradation effect and kinetics, it was found that increasing the microwave time, microwave power, microwave temperature, sulfite concentration, and mass ratio of raw material to catechins was favourable for the degradation reaction. The degradation kinetics conformed to a random first-order degradation model. The antioxidant activity of the degraded products was analysed using DPPH and O 2− assay, which suggested that the scavenging effect of the products was improved. FT-IR and 1 H NMR analyses showed that the main functional groups were not destroyed. Using MALDI-TOF/MS to study the components of the degradation products, it was found that the molecular weight distribution became narrower, and the compositions were more single. Polyproanthocyanidins were reduced to oligomers. This study suggested that microwave-assisted nucleophilic techniques could produce oligomeric proanthocyanidins with remarkably improved functionalities.