Chicoric Acid
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Chicoric Acid

Product Name:Cichoric acid
CAS NO.:70831-56-0
Molecular formula:C22H18O12
Molecular weight:474.37
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Cichoric acid chicory extract

Cichoric acid is a water-soluble phenolic acid compound extracted from dried whole chicory grass of compositae plant, which has anti-inflammatory, immune function enhancement and apoptosis inducing effects, and it can inhibit hyaluronidase and protect collagen from the influence of free radicals that can lead to degradation.

Cichoric acid Extraction method

The traditional extraction process of cichoric acid is hot reflux extraction, and the extraction rate of cichoric acid is not high; At the same time, the traditional extraction method will also cause damage to the heat sensitive active components, which is not conducive to the extraction of cichoric acid. In recent years, the research scope of supercritical CO2 fluid extraction technology covers natural products, food, spices, medicine, chemical industry, environmental protection and other fields, and a series of progress has been made. The yield of dry paste produced by traditional extraction process is low, the content of cichoric acid is low, and the quality fluctuates greatly. The yield of dry paste produced by supercritical carbon dioxide extraction process is much higher, and the quality is stable.

Cichoric acid pharmacological action

In recent years, pharmacological studies in the United States and European countries have shown that cichoric acid can enhance immune function, anti-inflammatory effect, inhibit hyaluronidase, and protect collagen III from the influence of free radicals that can lead to degradation. Recent studies also showed that cichoric acid could inhibit HIV-1 and HIV-1 integrase.

Cichoric acid stability

1. Effect of pH value on stability of cichoric acid

The effect of pH on the stability of cichoric acid was different, and the degradation rate of cichoric acid in strong acidic environment was lower than that in weak alkaline environment.

2. Effect of temperature on stability

High temperature accelerated the degradation of cichoric acid, and low temperature was conducive to the stability of cichoric acid.

3. Effect of metal ions on stability

Na+and K+did not react with cichoric acid; However, cichoric acid reacts very quickly with CaCl2 solution, and the mechanism of solution yellowing remains to be further explored. The complexity of the food system leads to the mixing of multiple metal ions, and other metal ions such as Ca2+may have a greater impact on cichoric acid. When cichoric acid is applied to food, the influence of metal ions in liquid food environment or prepared environment on cichoric acid should be considered to avoid the degradation of cichoric acid and changes in food quality caused by reaction.

4. Effect of Ultraviolet on the Stability of Cichoric Acid

In methanol, cichoric acid is more likely to be isomerized into racemic cichoric acid under the influence of ultraviolet light, and the isomerization conversion rate of cichoric acid is higher because the polarity of methanol is smaller than that of water. When cichoric acid is applied to food, it should be considered that cichoric acid is highly sensitive to ultraviolet light after dissolution, and the contact with ultraviolet light should be reduced in the process.

5. Study on the stability in fruit juice drinks

Low temperature storage was more beneficial to the stability of cichoric acid than room temperature; And cichoric acid in aqueous solution at room temperature (25 ℃) was basically completely decomposed after 15 days, indicating that the beverage system could protect cichoric acid from degradation to some extent. The juice drink system itself is very complex, and the 445mL system indicated in the drink has added 100mg vitamin C, which has antioxidant effect and can protect cichoric acid to a certain extent, so the concentration of cichoric acid is still at a high level even if it is stored for 3 months.

6. Study on stability in milk powder

As a representative solid food environment, milk powder is relatively stable in an environment with very low water activity, isolation of air vapor, and protection from light. It lacks environmental factors that lead to the degradation of cichoric acid. Therefore, the concentration change of cichoric acid is not affected by time and milk powder system. When it is stored in a dry and closed environment at room temperature, cichoric acid can remain relatively stable in the milk powder system.

7. Study on the stability in jelly

The jelly system itself is very stable, and its water activity is very small. Cichoric acid can be kept stable for a long time when stored under such a relatively closed condition, isolated from oxygen and water vapor. The slight fluctuation of test data may be caused by errors in sample processing.


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