Stability of 5-caffeoylquinic acid under different conditions of heating

The present work studies the effect of the boiling on the 5-caffeoylquinic acid (5-CQA) content of potatoes and carrots and investigates the susceptib ility of the 5-CQA to a oven heating at 40, 100, or 220 degrees C for 5, 15 , 30, 45 or 60 min. A significant reduction (p < 0.05) in 5-CQA content of both boiled potatoes (72%) and carrots (48%) was due mainly to its high rat e of diffusion in water. Only trace amounts of 5-CQA were destroyed when he ating was at 40 degrees C. At 100 degrees C, there was a initial loss of 6% after 5 min and final loss of 24% after 60 min. At 220 degrees C, the loss was of 60% after 15 min. Under drastic conditions (220 degrees C for 30-60 min), only trace amounts of 5-CQA standard were found. (C) 1999 Canadian I nstitute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.