{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T07:04:27Z","timestamp":1794380667167,"version":"4.9.0"},"reference-count":47,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2021,8,12]],"date-time":"2021-08-12T00:00:00Z","timestamp":1628726400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2021,8,12]],"date-time":"2021-08-12T00:00:00Z","timestamp":1628726400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2016-67017-24592"],"award-info":[{"award-number":["2016-67017-24592"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["BMC Chemistry"],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Thiamine (vitamin B<jats:sub>1<\/jats:sub>) is an essential micronutrient in the human diet, found both naturally and as a fortification ingredient in many foods and supplements. However, it is susceptible to degradation due to heat, light, alkaline pH, and sulfites, among effects from other food matrix components, and its degradation has both nutritional and sensory implications as in foods. Thiamine storage stability in solution was monitored over time to determine the effect of solution pH and thiamine concentration on reaction kinetics of degradation without the use of buffers, which are known to affect thiamine stability independent of pH. The study directly compared thiamine stability in solutions prepared with different pHs (3 or 6), concentrations (1 or 20\u00a0mg\/mL), and counterion in solution (NO<jats:sub>3<\/jats:sub><jats:sup>\u2212<\/jats:sup>, Cl<jats:sup>\u2212<\/jats:sup>, or both), including both commercially available salt forms of thiamine (thiamine mononitrate and thiamine chloride hydrochloride). Solutions were stored at 25, 40, 60, and 80\u00a0\u00b0C for up to one year, and degradation was quantified by high-performance liquid chromatography (HPLC) over time, which was then used to calculate degradation kinetics. Thiamine was significantly more stable in pH 3 than in pH 6 solutions. In pH 6 solutions, stability was dependent on initial thiamine concentration, with the 20\u00a0mg\/mL thiamine salt solutions having an increased reaction rate constant (k<jats:sub>obs<\/jats:sub>) compared to the 1\u00a0mg\/mL solutions. In pH 3 solutions, k<jats:sub>obs<\/jats:sub> was not dependent on initial concentration, attributed to differences in degradation pathway dependent on pH. Activation energies of degradation (E<jats:sub>a<\/jats:sub>) were higher in pH 3 solutions (21\u201327\u00a0kcal\/mol) than in pH 6 solutions (18\u201321\u00a0kcal\/mol), indicating a difference in stability and degradation pathway due to pH. The fundamental reaction kinetics of thiamine reported in this study provide a basis for understanding thiamine stability and therefore improving thiamine delivery in many foods containing both natural and fortified thiamine.<\/jats:p>","DOI":"10.1186\/s13065-021-00773-y","type":"journal-article","created":{"date-parts":[[2021,8,12]],"date-time":"2021-08-12T15:05:13Z","timestamp":1628780713000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution"],"prefix":"10.1186","volume":"15","author":[{"given":"Adrienne L.","family":"Voelker","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lynne S.","family":"Taylor","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7296-5114","authenticated-orcid":false,"given":"Lisa J.","family":"Mauer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2021,8,12]]},"reference":[{"key":"773_CR1","first-page":"341","volume":"20","author":"C Funk","year":"1912","unstructured":"Funk C. The etiology of the deficiency diseases. J State Med. 1912;20:341\u201368.","journal-title":"J State Med"},{"key":"773_CR2","first-page":"58","volume-title":"Thiamin. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline","author":"Institute of Medicine","year":"1998","unstructured":"Institute of Medicine. Thiamin. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington: National Academy Press; 1998. p. 58\u201386."},{"key":"773_CR3","unstructured":"US Food & Drug Administration. FDA vitamins and minerals chart: US Food & Drug Administration. 2018. https:\/\/www.accessdata.fda.gov\/scripts\/InteractiveNutritionFactsLabel\/factsheets\/Vitamin_and_Mineral_Chart.pdf. Accessed 16 Feb 2020."},{"issue":"1","key":"773_CR4","doi-asserted-by":"publisher","first-page":"88","DOI":"10.1186\/s13065-018-0456-8","volume":"12","author":"A Paucean","year":"2018","unstructured":"Paucean A, Moldovan OP, Mure\u0219an V, Socaci SA, Dulf FV, Alexa E, et al. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J. 2018;12(1):88.","journal-title":"Chem Cent J"},{"key":"773_CR5","volume-title":"Modern nutrition in health and disease","author":"C B\u00e9meur","year":"2014","unstructured":"B\u00e9meur C, Butterworth RF. Thiamin. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, Zieglar TR, editors. Modern nutrition in health and disease. 11th ed. Philadelphia: Wolters Kluwer Health\/Lippincott Williams & Wilkins; 2014.","edition":"11"},{"key":"773_CR6","doi-asserted-by":"publisher","first-page":"160","DOI":"10.3389\/fpls.2013.00160","volume":"4","author":"L Pourcel","year":"2013","unstructured":"Pourcel L, Moulin M, Fitzpatrick TB. Examining strategies to facilitate vitamin B1 biofortification of plants by genetic engineering. Front Plant Sci. 2013;4:160.","journal-title":"Front Plant Sci"},{"issue":"2","key":"773_CR7","doi-asserted-by":"publisher","first-page":"395","DOI":"10.1105\/tpc.111.093120","volume":"24","author":"TB Fitzpatrick","year":"2012","unstructured":"Fitzpatrick TB, Basset GJ, Borel P, Carrari F, DellaPenna D, Fraser PD, et al. Vitamin deficiencies in humans: can plant science help? Plant Cell. 2012;24(2):395.","journal-title":"Plant Cell"},{"key":"773_CR8","first-page":"785","volume-title":"Vitamins in foods: analysis, bioavailability, and stability","author":"G Ball","year":"2006","unstructured":"Ball G. Vitamins in foods: analysis, bioavailability, and stability. Boca Raton: CRC\/Taylor & Francis; 2006. p. 785."},{"issue":"4","key":"773_CR9","doi-asserted-by":"publisher","first-page":"349","DOI":"10.1111\/jhn.12018","volume":"26","author":"S Shepherd","year":"2013","unstructured":"Shepherd S, Gibson P. Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. J Hum Nutr Diet. 2013;26(4):349\u201358.","journal-title":"J Hum Nutr Diet"},{"key":"773_CR10","doi-asserted-by":"publisher","first-page":"114","DOI":"10.1007\/978-1-4615-2131-0_6","volume-title":"The technology of vitamins in food","author":"A O\u2019Brien","year":"1993","unstructured":"O\u2019Brien A, Roberton D. Vitamin fortification of foods (specific applications). In: Ottaway PB, editor. The technology of vitamins in food. Boston: Springer US; 1993. p. 114\u201342."},{"key":"773_CR11","first-page":"439","volume-title":"Fennema\u2019s food chemistry","author":"JF Gregory III","year":"2008","unstructured":"Gregory JF III. Vitamins. In: Damodaran S, Parkin KL, Fennema OR, editors. Fennema\u2019s food chemistry. 4th ed. Boca Raton: CRC Press\/Taylor & Francis; 2008. p. 439\u2013521.","edition":"4"},{"key":"773_CR12","volume-title":"Vitamin basics the facts about vitamins in nutrition","author":"V Spitzer","year":"2007","unstructured":"Spitzer V, Schweigert F. Vitamin basics the facts about vitamins in nutrition. Germany: DSM Nutritional Products Ltd.; 2007."},{"issue":"1","key":"773_CR13","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1016\/0308-8146(92)90257-3","volume":"44","author":"L Pizzoferrato","year":"1992","unstructured":"Pizzoferrato L. Examples of direct and indirect effects of technological treatments on ascorbic acid, folate and thiamine. Food Chem. 1992;44(1):49\u201352.","journal-title":"Food Chem"},{"issue":"C","key":"773_CR14","doi-asserted-by":"publisher","first-page":"257","DOI":"10.1016\/S0065-2628(08)60125-1","volume":"6","author":"K Farrer","year":"1955","unstructured":"Farrer K. The thermal destruction of vitamin B1 in foods. Adv Food Res. 1955;6(C):257\u2013311.","journal-title":"Adv Food Res"},{"issue":"2","key":"773_CR15","doi-asserted-by":"publisher","first-page":"664","DOI":"10.1111\/j.1365-2621.1982.tb10146.x","volume":"47","author":"T Labuza","year":"1982","unstructured":"Labuza T, Kamman J. Comparison of stability of thiamin salts at high temperature and water activity. J Food Sci. 1982;47(2):664\u20135.","journal-title":"J Food Sci"},{"key":"773_CR16","doi-asserted-by":"publisher","first-page":"443","DOI":"10.1016\/j.foodres.2018.06.056","volume":"112","author":"AL Voelker","year":"2018","unstructured":"Voelker AL, Miller J, Running CA, Taylor LS, Mauer LJ. Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution. Food Res Int. 2018;112:443\u201356.","journal-title":"Food Res Int"},{"issue":"3","key":"773_CR17","doi-asserted-by":"publisher","first-page":"674","DOI":"10.1021\/jf00123a061","volume":"32","author":"RG Buttery","year":"1984","unstructured":"Buttery RG, Haddon WF, Seifert RM, Turnbaugh JG. Thiamin odor and bis(2-methyl-3-furyl) disulfide. J Agric Food Chem. 1984;32(3):674\u20136.","journal-title":"J Agric Food Chem"},{"key":"773_CR18","first-page":"140","volume-title":"ACS Symposium Series","author":"M G\u00fcntert","year":"1992","unstructured":"G\u00fcntert M, Br\u00fcning J, Emberger R, Hopp R, K\u00f6psel M, Surburg H, et al. Thermally degraded thiamin: a potent source of interesting flavor compounds. Flavor precursors. In: ACS Symposium Series. 490th ed. Washington: American Chemical Society; 1992. p. 140\u201363.","edition":"490"},{"issue":"6","key":"773_CR19","doi-asserted-by":"publisher","first-page":"886","DOI":"10.1111\/j.1365-2621.1972.tb03694.x","volume":"37","author":"BK Dwivedi","year":"1972","unstructured":"Dwivedi BK, Arnold RG. Chemistry of thiamine degradation: Mechanisms of thiamine degradation in a model food system. J Food Sci. 1972;37(6):886\u20138.","journal-title":"J Food Sci"},{"issue":"2","key":"773_CR20","first-page":"77","volume":"11","author":"E Feliciotti","year":"1957","unstructured":"Feliciotti E, Esselen W. Thermal destruction rates of thiamine in pureed meats and vegetables. Food Technol. 1957;11(2):77\u201384.","journal-title":"Food Technol"},{"issue":"1","key":"773_CR21","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1111\/j.1365-2621.1989.tb00613.x","volume":"24","author":"L Mauri","year":"1989","unstructured":"Mauri L, Alzamora S, Chirife J, Tomio M. Review: kinetic parameters for thiamine degradation in foods and model solutions of high water activity. Int J Food Sci Technol. 1989;24(1):1\u20139.","journal-title":"Int J Food Sci Technol"},{"issue":"1","key":"773_CR22","doi-asserted-by":"publisher","first-page":"199","DOI":"10.1111\/j.1365-2621.1988.tb10208.x","volume":"53","author":"A Arabshahi","year":"1988","unstructured":"Arabshahi A, Lund D. Thiamin stability in simulated intermediate moisture food. J Food Sci. 1988;53(1):199\u2013203.","journal-title":"J Food Sci"},{"issue":"2","key":"773_CR23","doi-asserted-by":"publisher","first-page":"390","DOI":"10.1021\/jf60162a007","volume":"17","author":"RG Arnold","year":"1969","unstructured":"Arnold RG, Libbey LM, Lindsay RC. Volatile flavor compounds produced by heat degradation of thiamine (vitamin B1). J Agric Food Chem. 1969;17(2):390\u20132.","journal-title":"J Agric Food Chem"},{"issue":"7","key":"773_CR24","doi-asserted-by":"publisher","first-page":"c423","DOI":"10.1111\/j.1365-2621.2005.tb11463.x","volume":"70","author":"D Pachapurkar","year":"2005","unstructured":"Pachapurkar D, Bell LN. Kinetics of thiamin degradation in solutions under ambient storage conditions. J Food Sci. 2005;70(7):c423\u20136.","journal-title":"J Food Sci"},{"key":"773_CR25","doi-asserted-by":"publisher","first-page":"339","DOI":"10.1016\/S0021-9258(18)72180-7","volume":"149","author":"B Beadle","year":"1943","unstructured":"Beadle B, Greenwood D, Kraybill H. Stability of thiamine to heat. 1. Effect of pH and buffer salts in aqueous solutions. J Biol Chem. 1943;149:339\u201347.","journal-title":"J Biol Chem"},{"issue":"4","key":"773_CR26","doi-asserted-by":"publisher","first-page":"473","DOI":"10.1002\/(SICI)1097-0010(199808)77:4<473::AID-JSFA65>3.0.CO;2-S","volume":"77","author":"KC Kwok","year":"1998","unstructured":"Kwok KC, Shiu YW, Yeung CH, Niranjan K. Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk. J Sci Food Agric. 1998;77(4):473\u20138.","journal-title":"J Sci Food Agric"},{"key":"773_CR27","doi-asserted-by":"publisher","first-page":"125365","DOI":"10.1016\/j.foodchem.2019.125365","volume":"302","author":"TR Goulette","year":"2020","unstructured":"Goulette TR, Zhou J, Dixon WR, Normand MD, Peleg M, McClements DJ, et al. Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage. Food Chem. 2020;302:125365.","journal-title":"Food Chem"},{"issue":"4","key":"773_CR28","doi-asserted-by":"publisher","first-page":"591","DOI":"10.1016\/j.foodchem.2003.08.004","volume":"85","author":"RP Nisha","year":"2004","unstructured":"Nisha RP, Singhal S, Pandit AB. A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.). Food Chem. 2004;85(4):591\u20138.","journal-title":"Food Chem"},{"key":"773_CR29","volume-title":"Vitamin analysis for the health and food sciences","author":"RR Eitenmiller","year":"2008","unstructured":"Eitenmiller RR, Landen W Jr, Ye L. Thiamin. In: Eitenmiller RR, Landen W Jr, Ye L, editors. Vitamin analysis for the health and food sciences. 2nd ed. Boca Raton: CRC Press; 2008.","edition":"2"},{"issue":"1","key":"773_CR30","doi-asserted-by":"publisher","first-page":"54","DOI":"10.1021\/jf60185a004","volume":"21","author":"BK Dwivedi","year":"1973","unstructured":"Dwivedi BK, Arnold RG. Chemistry of thiamine degradation in food products and model systems: a review. J Agric Food Chem. 1973;21(1):54\u201360.","journal-title":"J Agric Food Chem"},{"issue":"5","key":"773_CR31","doi-asserted-by":"publisher","first-page":"989","DOI":"10.1111\/j.1365-2621.1975.tb02250.x","volume":"40","author":"E Mulley","year":"1975","unstructured":"Mulley E, Stumbo C, Hunting W. Kinetics of thiamine degradation by heat: effect of pH and form of the vitamin on its rate of destruction. J Food Sci. 1975;40(5):989\u201392.","journal-title":"J Food Sci"},{"issue":"2\/3","key":"773_CR32","doi-asserted-by":"publisher","first-page":"125","DOI":"10.1016\/S0315-5463(90)70215-5","volume":"23","author":"H Ramaswamy","year":"1990","unstructured":"Ramaswamy H, Ghazala S, Van de Voort F. Degradation kinetics of thiamine in aqueous systems at high temperatures. Can Inst Food Sci Technol J. 1990;23(2\/3):125\u201330.","journal-title":"Can Inst Food Sci Technol J"},{"issue":"5","key":"773_CR33","doi-asserted-by":"publisher","first-page":"549","DOI":"10.1111\/j.1365-2621.1987.tb00520.x","volume":"22","author":"R Guzman-Tello","year":"1987","unstructured":"Guzman-Tello R, Cheftel J. Thiamine destruction during extrusion cooking as an indicator of the intensity of thermal processing. Int J Food Sci Technol. 1987;22(5):549\u201362.","journal-title":"Int J Food Sci Technol"},{"issue":"4","key":"773_CR34","doi-asserted-by":"publisher","first-page":"354","DOI":"10.1002\/jps.2600510415","volume":"51","author":"JJ Windheuser","year":"1962","unstructured":"Windheuser JJ, Higuchi T. Kinetics of thiamine hydrolysis. J Pharm Sci. 1962;51(4):354\u201364.","journal-title":"J Pharm Sci"},{"issue":"3","key":"773_CR35","doi-asserted-by":"publisher","first-page":"257","DOI":"10.1111\/j.1745-4549.1997.tb00780.x","volume":"21","author":"T Ryan-Stoneham","year":"1997","unstructured":"Ryan-Stoneham T, Tong C, Clark P. A research note: effect of moisture content and initial thiamin concentration on thiamin degradation kinetics. J Food Process Preserv. 1997;21(3):257\u201366.","journal-title":"J Food Process Preserv"},{"issue":"51","key":"773_CR36","doi-asserted-by":"publisher","first-page":"12531","DOI":"10.1021\/jf304116s","volume":"60","author":"N Li","year":"2012","unstructured":"Li N, Taylor L, Ferruzzi M, Mauer L. Kinetic study of catechin stability: effects of pH, concentration, and temperature. J Agric Food Chem. 2012;60(51):12531\u20139.","journal-title":"J Agric Food Chem"},{"key":"773_CR37","volume-title":"Chemical kinetics","author":"KJ Laidler","year":"1987","unstructured":"Laidler KJ. Chemical kinetics. 3rd ed. New York: Harper & Row; 1987.","edition":"3"},{"issue":"1","key":"773_CR38","doi-asserted-by":"publisher","first-page":"37","DOI":"10.1186\/s13065-019-0559-x","volume":"13","author":"MA Hosny","year":"2019","unstructured":"Hosny MA, Zaki YH, Mokbel WA, Abdelhamid AO. Synthesis of novel thiazole, pyranothiazole, thiazolo [4, 5-b] pyridines and thiazolo [5\u2032, 4\u2032: 5, 6] pyrano [2, 3-d] pyrimidine derivatives and incorporating isoindoline-1, 3-dione group. BMC Chem. 2019;13(1):37.","journal-title":"BMC Chem"},{"issue":"1","key":"773_CR39","doi-asserted-by":"publisher","first-page":"25","DOI":"10.1186\/s13065-019-0542-6","volume":"13","author":"YN Mabkhot","year":"2019","unstructured":"Mabkhot YN, Al-Showiman SS, Barakat A, Soliman S, Kheder NA, Alharbi MM, et al. Computational studies of 2-(4-oxo-3-phenylthiazolidin-2-ylidene) malononitrile. BMC Chem. 2019;13(1):25.","journal-title":"BMC Chem"},{"key":"773_CR40","volume-title":"Stability of drugs and dosage forms","author":"S Yoshioka","year":"2000","unstructured":"Yoshioka S, Stella VJ. Stability of drugs and dosage forms. New York: Kluwer Academic\/Plenum Publishers; 2000."},{"issue":"5","key":"773_CR41","doi-asserted-by":"publisher","first-page":"985","DOI":"10.1111\/j.1365-2621.1975.tb02249.x","volume":"40","author":"E Mulley","year":"1975","unstructured":"Mulley E, Stumbo C, Hunting W. Kinetics of thiamine degradation by heat: a new method for studying reaction rates in model systems and food products at high temperatures. J Food Sci. 1975;40(5):985\u20138.","journal-title":"J Food Sci"},{"issue":"5","key":"773_CR42","doi-asserted-by":"publisher","first-page":"1457","DOI":"10.1111\/j.1365-2621.1981.tb04197.x","volume":"46","author":"J Kamman","year":"1981","unstructured":"Kamman J, Labuza T, Warthesen J. Kinetics of thiamin and riboflavin loss in pasta as a function of constant and variable storage conditions. J Food Sci. 1981;46(5):1457\u201361.","journal-title":"J Food Sci"},{"issue":"1","key":"773_CR43","doi-asserted-by":"publisher","first-page":"19","DOI":"10.1016\/0308-8146(92)90006-N","volume":"45","author":"L Mauri","year":"1992","unstructured":"Mauri L, Alzamora S, Tomio J. Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity. Food Chem. 1992;45(1):19\u201323.","journal-title":"Food Chem"},{"issue":"3","key":"773_CR44","doi-asserted-by":"publisher","first-page":"450","DOI":"10.1111\/j.1365-2621.1973.tb01451.x","volume":"38","author":"BK Dwivedi","year":"1973","unstructured":"Dwivedi BK, Arnold RG, Libbey LM. Some minor volatile components from thermally degraded thiamine. J Food Sci. 1973;38(3):450\u20132.","journal-title":"J Food Sci"},{"issue":"1\u20136","key":"773_CR45","doi-asserted-by":"publisher","first-page":"494","DOI":"10.1111\/j.1365-2621.1951.tb17411.x","volume":"16","author":"GH Bendix","year":"1951","unstructured":"Bendix GH, Heberlein DG, Ptak LR, Clifcorn LE. Factors influencing the stability of thiamine during heat sterilization. J Food Sci. 1951;16(1\u20136):494\u2013503.","journal-title":"J Food Sci"},{"issue":"8","key":"773_CR46","doi-asserted-by":"publisher","first-page":"1317","DOI":"10.1021\/ja01236a033","volume":"66","author":"FC McIntire","year":"1944","unstructured":"McIntire FC, Frost DV. Thiamin stability: effect of amino acids and related compounds and of thiamin concentration. J Am Chem Soc. 1944;66(8):1317\u20138.","journal-title":"J Am Chem Soc"},{"key":"773_CR47","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.110084","author":"AL Voelker","year":"2021","unstructured":"Voelker AL, Taylor LS, Mauer LJ. Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough. Food Res Int. 2021. https:\/\/doi.org\/10.1016\/j.foodres.2020.110084.","journal-title":"Food Res Int"}],"container-title":["BMC Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1186\/s13065-021-00773-y.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1186\/s13065-021-00773-y\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1186\/s13065-021-00773-y.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,8,12]],"date-time":"2021-08-12T16:04:58Z","timestamp":1628784298000},"score":1,"resource":{"primary":{"URL":"https:\/\/bmcchem.biomedcentral.com\/articles\/10.1186\/s13065-021-00773-y"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,8,12]]},"references-count":47,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2021,12]]}},"alternative-id":["773"],"URL":"https:\/\/doi.org\/10.1186\/s13065-021-00773-y","relation":{},"ISSN":["2661-801X"],"issn-type":[{"value":"2661-801X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,8,12]]},"assertion":[{"value":"5 May 2020","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"2 August 2021","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"12 August 2021","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"Not applicable.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Ethics approval and consent to participate"}},{"value":"Not applicable.","order":3,"name":"Ethics","group":{"name":"EthicsHeading","label":"Consent for publication"}},{"value":"The authors declare that they have no competing interests.","order":4,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"47"}}