EVOLVED GAS ANALYSIS (COUPLED TG-DSC-FT-IR) APPLIED IN THE STUDY OF FRUCTOOLIGOSACCHARIDES FROM CHICORY

• Main Authors: Roberta de Souza Leone, Tiago André Denck Colman, Egon Schnitzler, Luciana Neves Ellendersen, Maria Lúcia Masson
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2014-08-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: FOS; thermal analysis; FT-IR; enthalpy
• Online Access: http://www.jmbfs.org/wp-content/uploads/2014/08/jmbfs-_0629_leone.pdf

EGA (Evolved Gas Analysis) is a group of coupled techniques (in this case TG-DSC and FT-IR) that was used to provide information about the thermal and calorimetric behavior of standard fructooligosaccharides (FOS) from chicory. These FOS are found in several foods (tuber, roots, fruits, leaves, cereals, etc.) and have been the subject of several studies. In the present study thermogravimetry (TG) allowed the characterization of FOS a standard (Sigma-Aldrich), in which the weight loss can be observed in three stages (m 7.56, 55.53 and 36.53%, respectively). The simultaneous use of DSC showed endo and exothermic events in temperature characteristics and in agreement with TG curves. The enthalpies of the main stages of decomposition were calculated: ΔHdehydr 260 J g-1 and ΔHdec 410 J g-1. From the FT-IR spectrum of the volatiles was possible to characterize the main bands, which confirmed CO and CO2 as a result of thermal decomposition.