ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit

Résultats de recherche: Contribution à un journal/une revueArticle

Résumé

Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C H O ), decreased as the extract was heated and nearly disappeared with heating above 150°C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned.
langue originaleAnglais
Pages (de - à)6195-6200
Nombre de pages6
journalJournal of Agricultural and Food Chemistry
Volume53
Numéro de publication16
Les DOIs
étatPublié - 10 août 2005

Empreinte digitale

Bixaceae
Secondary Ion Mass Spectrometry
Bixa orellana
Secondary ion mass spectrometry
Fruits
Heating
Fruit
Hot Temperature
mass spectrometry
Ions
ions
heat
fruits
Industrial heating
Dimers
Principal component analysis
Hydrogen
Statistical methods
Temperature
Food Industry

Citer ceci

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title = "ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit",
abstract = "Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C H O ), decreased as the extract was heated and nearly disappeared with heating above 150°C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned.",
author = "C. Bittencourt and M.P. Felicissimo and J.-J. Pireaux and L. Houssiau",
year = "2005",
month = "8",
day = "10",
doi = "10.1021/jf0505271",
language = "English",
volume = "53",
pages = "6195--6200",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "16",

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ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit. / Bittencourt, C.; Felicissimo, M.P.; Pireaux, J.-J.; Houssiau, L.

Dans: Journal of Agricultural and Food Chemistry, Vol 53, Numéro 16, 10.08.2005, p. 6195-6200.

Résultats de recherche: Contribution à un journal/une revueArticle

TY - JOUR

T1 - ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit

AU - Bittencourt, C.

AU - Felicissimo, M.P.

AU - Pireaux, J.-J.

AU - Houssiau, L.

PY - 2005/8/10

Y1 - 2005/8/10

N2 - Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C H O ), decreased as the extract was heated and nearly disappeared with heating above 150°C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned.

AB - Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C H O ), decreased as the extract was heated and nearly disappeared with heating above 150°C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned.

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U2 - 10.1021/jf0505271

DO - 10.1021/jf0505271

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