Étude cinétique et modélisation des effets des traitements thermiques et de l'environnement physico-chimique sur la dégradation et l'activité antioxydante des flavonoïdes

Abstract : The objectives of this thesis are to study the effects of a heat treatment and the physicochemical environment on the stability of 6 flavonoids of different structure and on the evolution of their antioxidant activity. The heat treatment conditions were as follows: (i) heating under isothermal conditions for 2 h at temperatures ranging from 30 to 130 ° C and (ii) heating under non-isothermal conditions by microcalorimetry (30 to 130 ° C, 4 ° C / hour). The flavonoids were solubilized in water. We found that the glycosylated flavonoids are more resistant than the aglyconic flavonoids. The calculated degradation activation energies also depend on the structure of the flavonoid. To degrade, glycosylated flavonoids require high energy relative to the aglycone form. Exposure to light was carried out for 15 days with and without oxygen, the experimental control being a dark storage with and without oxygen. The degradation of flavonoids is influenced by the presence of light and by the amount of oxygen. The molecules have a different sensitivity according to their structure, the following classification is obtained according to: naringine, ériodictyol then rutin, luteolin, luteolin 7-O-glucoside and finally the mesquitol. Indeed, the presence of a hydroxyl group at position 3 and a C2-C3 double bond reduces the stability of the flavonoids. Furthermore, it has been observed that, despite the total degradation of certain flavonoids by the heat treatment and the physical-chemical environment, the treated solutions retain an antioxidant activity
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Hind Chaaban. Étude cinétique et modélisation des effets des traitements thermiques et de l'environnement physico-chimique sur la dégradation et l'activité antioxydante des flavonoïdes. Ingénierie des aliments. Université de Lorraine, 2017. Français. ⟨NNT : 2017LORR0065⟩. ⟨tel-01758727⟩

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