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Open AccessArticle

The Sonodegradation of Caffeic Acid under Ultrasound Treatment: Relation to Stability

1
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
*
Author to whom correspondence should be addressed.
Molecules 2013, 18(1), 561-573; https://doi.org/10.3390/molecules18010561
Received: 17 October 2012 / Revised: 16 December 2012 / Accepted: 19 December 2012 / Published: 4 January 2013
The degradation of caffeic acid under ultrasound treatment in a model system was investigated. The type of solvent and temperature were important factors in determining the outcome of the degradation reactions. Liquid height, ultrasonic intensity and duty cycle only affected degradation rate, but did not change the nature of the degradation. The degradation rate of caffeic acid decreased with increasing temperature. Degradation kinetics of caffeic acid under ultrasound fitted a zero-order reaction from −5 to 25 °C. Caffeic acid underwent decomposition and oligomerization reactions under ultrasound. The degradation products were tentatively identified by FT-IR and HPLC-UV-ESIMS to include the corresponding decarboxylation products and their dimers. View Full-Text
Keywords: ultrasound; caffeic acid; stability; kinetics; degradation ultrasound; caffeic acid; stability; kinetics; degradation
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MDPI and ACS Style

Sun, Y.; Qiao, L.; Ye, X.; Liu, D.; Zhang, X.; Huang, H. The Sonodegradation of Caffeic Acid under Ultrasound Treatment: Relation to Stability. Molecules 2013, 18, 561-573.

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