Diffusion and Chemical Degradation of Vitamin B6 in Chickpeas (<i>Cicer arietinum</i> L.) during Hydrothermal Treatments: A Kinetic Approach

Abstract

Chickpeas are more sustainable than other food systems and have high a nutritional value, especially regarding their vitamin composition. One of the main vitamins in chickpeas is vitamin B6, which is very important for several human metabolic functions. Since chickpeas are consumed after cooking, our goal was to better understand the role of leaching (diffusion) and thermal degradation of vitamin B6 in chickpeas during hydrothermal processing. Kinetics were conducted at four temperatures, ranging from 25 to 85 °C, carried out for 4 h in an excess of water for the diffusion kinetics, or in hermetic bags for the thermal degradation kinetics. Thermal degradation was modeled according to a first-order reaction, and diffusion was modeled according to a modified version of Fick’s second law. Diffusivity constants varied from 4.76 × 10−14 m2/s at 25 °C to 2.07 × 10−10 m2/s at 85 °C; the temperature had an impact on both the diffusivity constant and the residual vitamin B6. The kinetic constant ranged from 9.35 × 10−6 at 25 °C to 54.9 × 10−6 s−1 at 85 °C, with a lower impact of the temperature. In conclusion, vitamin B6 is relatively stable to heat degradation; loss is mainly due to diffusion, especially during shorter treatment times.

Keywords

• pyridoxal
• Fick’s law
• leaching
• thermal degradation
• legumes
• processing