Author(s): Angolini, Célio Fernando Figueiredo, 1986- ; Eberlin, Marcos Nogueira, 1959-
Date: 2019
Persistent ID: https://hdl.handle.net/20.500.12733/1671080
Origin: Oasisbr
Subject(s): Ozonização; Caldo de cana; Enxofre; Açúcar; Compostos fenólicos; Ozonization; Sugarcane juice; Sulfur; Sugar; Phenolic compounds; Mechanisms of reactions; Artigo original
Agradecimentos: The authors thank the São Paulo Research Foundation (FAPESP # 2014/03512-5 and 2009/54635-1) and the National Council for Scientific and Technological Development (CNPq # 310367/2013-1) for financial support and grant for J.A.S.S. The authors are grateful to Dr. N.T.C. Magri and J.L.M. Campiol of the University of São Paulo for valuable technical support in ozone analysis
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
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
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