| dc.contributor.author | Marete, Eunice N | |
| dc.contributor.author | Jacquier, Jean-Christophe | |
| dc.contributor.author | O'Riordan, Dolores | |
| dc.date.accessioned | 2018-09-10T11:24:30Z | |
| dc.date.accessioned | 2020-02-06T13:15:08Z | |
| dc.date.available | 2018-09-10T11:24:30Z | |
| dc.date.available | 2020-02-06T13:15:08Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | http://repository.must.ac.ke/handle/123456789/922 | |
| dc.description.abstract | 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°C. The residual concentration of parthenolide was analysed by High Performance Liquid Chromatography and degradation kinetics determined using a nonisothermal 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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.subject | Feverfew Parthenolide Thermal stability Non-isothermal processing | en_US |
| dc.title | Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions | en_US |
| dc.type | Article | en_US |
