Reactions Involved in Phenolics Degradation from Sugarcane Juice Treated by Ozone |
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| Authors: | Juliana A S Sartori Célio F Figueiredo Angolini Marcos N Eberlin |
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| Affiliation: | 1. Hugot Sugar Technology Laboratory, Luiz de Queiroz College of Agriculture, University of S?o Paulo, Piracicaba, Brazil;2. Thomson Mass Spectrometry Laboratory, Institute of Chemistry, State University of Campinas, Campinas, Brazil |
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| Abstract: | Ozone as an alternative process for the clarification of sugarcane juice has been studied because it presents as an advantage the mineralization of organic compounds that cause color in the crystal sugar. No residues harmful to humans were found after ozonation in contrast to the sulphitation process traditionally used. In this work, the degradation by ozonation of flavonoids and phenolic acids were studied using two compounds: rutin and caffeic acid. Ozonation was efficient and was monitored by liquid chromatography, UV scanning and direct infusion electrospray ionization mass spectrometry. From the collected data, degradation mechanisms and potential mineralization of rutin and caffeic acid after ozonation were proposed. |
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| Keywords: | Ozonation sugar cane juice sulfur-free process crystal sugar phenolic compounds mechanisms of reactions |
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