Reactivity of Blueberry Leaf Polyphenols with Formaldehyde
- DOI
- 10.2991/icseee-16.2016.91How to use a DOI?
- Keywords
- Blueberry leaf polyphenols, Formaldehyde, Reactivity
- Abstract
Formaldehyde exists in aquatic products, Lentinula edodes and other foods. For better application of blueberry leaf polyphenols as formaldehyde capture agent, the reaction conditions of blueberry leaf polyphenols with formaldehyde were studied under different polyphenols concentration, pH value, reaction temperature and reaction time. The effects of the pH, reaction temperature and reaction time on the reduction rate of formaldehyde were optimized by a response surface methodology (RSM). The results showed that pH most significantly affected on reactivity of blueberry leaf polyphenols with formaldehyde, followed by temperature and reaction time. The optimal polyphenols concentration was 0.2 %. The reactivity was the lowest at pH 3.0-4.0 and higher at strong acidic and alkaline conditions. Prolonging time facilitated the reaction under the higher temperature. There is a great prospect with blueberry leaf polyphenols as formaldehyde capture agent for aquatic products and other foods.
- Copyright
- © 2016, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Yingchang Li AU - Zhongyan Yang AU - Jiangrong Li PY - 2016/12 DA - 2016/12 TI - Reactivity of Blueberry Leaf Polyphenols with Formaldehyde BT - Proceedings of the 2016 5th International Conference on Sustainable Energy and Environment Engineering (ICSEEE 2016) PB - Atlantis Press SP - 491 EP - 496 SN - 2352-5401 UR - https://doi.org/10.2991/icseee-16.2016.91 DO - 10.2991/icseee-16.2016.91 ID - Li2016/12 ER -