Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions

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• 作者：Eunice N. Marete ; Jean-Christophe Jacquier ; Dolores O'Riordan ; ^{dolores.oriordan@ucd.ie}
• 关键词：Feverfew ; Parthenolide ; Thermal stability ; Non-isothermal processing
• 刊名：Food Research International
• 出版年：2013
• 出版时间：March, 2013
• 年：2013
• 卷：50
• 期：2
• 页码：593-596
• 全文大小：573 K

文摘

The stability of parthenolide, the active ingredient in feverfew and a potential anti-inflammatory bioactive in beverages was evaluated at different pHs (2.9, 3.7, 4.6 and 6.0) during heat processing at 40-100 ¡ãC. The residual concentration of parthenolide was analysed by High Performance Liquid Chromatography and degradation kinetics determined using a non-isothermal method. Parthenolide degradation with thermal treatment followed pseudo-first order kinetics. The stability of parthenolide was significantly affected by pH and processing temperature. Feverfew infusions at near neutral pH levels exhibited good stability but a significant decrease in stability was observed at lower pHs. This model is likely to be a useful tool to predict the optimum pH and time-temperature profile required to retain parthenolide during heat processing.