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Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis
Lin, Shiye1; Zhang, Haolin2; Simal-Gandara, Jesus3; Cheng, Ka Wing4,5; Wang, Mingfu4,5; Cao, Hui1,3; Xiao, Jianbo6
2022-08-30
Source PublicationFood Chemistry
ISSN0308-8146
Volume386
Abstract

Quercetin is one of most important flavonoids in foods with multi-benefits for human health. The thermal processing is the main food processing approach. Here, the stability of quercetin in boiling water (100 °C) was investigated by UPLC-Q-TOF-MS-MS. With the increasing boiling time, quercetin gradually degraded, and the initial degradation time is 17.57 min and the half-degradation time is 169.72 min. The degradation mechanisms included oxidation, hydroxylation and nucleophilic attack cleavage. Combining the retention time and characteristic fragment ion information of the corresponding standards, the degraded products of quercetin in boiling water were identified as 3,4-dihydroxyphenylglyoxylate, 1,3,5-trihydroxybenzene, 3,4,5-trihydroxybenzoic acid and 2,4,6-trihydroxybenzoic acid. Moreover, 2,3-dihydro-2,3′,4′,5,7-pentahydroxy-3-oxoflavone, quercetin dimers and quinones were also formed.

KeywordDegradation Dimer Oxidation Quercetin Stability
DOI10.1016/j.foodchem.2022.132747
URLView the original
Indexed BySCIE
Language英語English
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000821193600010
Scopus ID2-s2.0-85126998579
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Cited Times [WOS]:2   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Corresponding AuthorCao, Hui; Xiao, Jianbo
Affiliation1.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China
2.Institute of Chinese Medical Sciences, University of Macau, Macao, China
3.Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, 32004, Spain
4.Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, 518060, China
5.Institute for Advanced Study, Shenzhen University, Shenzhen, 518060, China
6.Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
Recommended Citation
GB/T 7714
Lin, Shiye,Zhang, Haolin,Simal-Gandara, Jesus,et al. Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis[J]. Food Chemistry,2022,386.
APA Lin, Shiye,Zhang, Haolin,Simal-Gandara, Jesus,Cheng, Ka Wing,Wang, Mingfu,Cao, Hui,&Xiao, Jianbo.(2022).Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis.Food Chemistry,386.
MLA Lin, Shiye,et al."Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis".Food Chemistry 386(2022).
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