The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Effect of thermal processing on the flavonols rutin and quercetin
Abstract
The current research involves the study of the thermal treatment of quercetin and rutin in an aqueous model system (cooking). These substances were heated and their degradation was followed by high‐performance liquid chromatography/diode‐array detection (HPLC/DAD). The influence of pH and the involvement of oxygen in the degradation were studied. HPLC/electrospray ionization multi‐stage mass spectrometry (ESI‐MS n ) was used for the structural characterization of the compounds produced. The influence of the degradation of the phenolic compounds on their antioxidant properties was elucidated by a electron spin resonance (ESR) spectrometry study of the reaction samples mixed with the stabilized radical, Fremy's salt. Strong degradation of the model substances took place under weak basic and oxidative conditions. Quercetin showed the most intense degradation. Protocatechuic acid could be identified as a cleavage reaction product by analyzing its retention time and molar mass during the degradation of quercetin. The structure of a second cleavage product could be identified on the basis of ESI‐MS n fragmentation data. Also, several structures for reaction products of oxidized quercetin are suggested. The ESR analysis showed a decrease in the antioxidant activity of the reaction samples after heat treatment in aqueous solution. Copyright © 2006 John Wiley & Sons, Ltd.
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Cites
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Cited by
Wang, W., Sun, C., Mao, L., Ma, P., Liu, F., Yang, J., & Gao, Y. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.07.004 · Cited by 784
Zhang, Q., Cheng, Z., Wang, Y., & Fu, L. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1803199 · Cited by 339
Effect of heat processing on thermal stability and antioxidant activity of six flavonoids
Chaaban, H., Ioannou, I., Chebil, L., Slimane, M., Gérardin, C., Paris, C., Charbonnel, C., Chekir, L., & Ghoul, M. (2017) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13203 · Cited by 332
Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder
RUPASINGHE, H., WANG, L., HUBER, G., & PITTS, N. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.09.057 · Cited by 253
Can plant phenolic compounds reduce Fusarium growth and mycotoxin production in cereals?
Schöneberg, T., Kibler, K., Sulyok, M., Musa, T., Bucheli, T. D., Mascher, F., Bertossa, M., Voegele, R. T., & Vogelgsang, S. (2018) · Food Additives & Contaminants: Part A · doi:10.1080/19440049.2018.1538570 · Cited by 67
Metadata
- Authors
- Buchner, N., Krumbein, A., Rohn, S., & Kroh, L. W.
- Venue
- Rapid Communications in Mass Spectrometry
- Publisher
- Wiley
- Published
- 2006-10-03
- Volume
- 20
- Issue
- 21
- Pages
- 3229-3235
- ISSN
- 0951-4198 (ISSN-L)
- 1097-0231
- OpenAlex
- W2157762484
- Cited by
- 450
- References
- 11
- FWCI
- 3.94
- Type
- journal article
- Language
- en
- Open access
- closed
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