Pregled bibliografske jedinice broj: 898815
THERMAL DEGRADATION OF QUERCETIN IN AQUEOUS SOLUTION
THERMAL DEGRADATION OF QUERCETIN IN AQUEOUS SOLUTION // BOOK OF ABSTRACTS: 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Drago, Šubarić ; Midhat, Jašić (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017. str. 58-58 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 898815 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
THERMAL DEGRADATION OF QUERCETIN IN AQUEOUS SOLUTION
Autori
Lončarić, Ante ; Lamas, J., Pablo ; Guerra, Eugenia ; Lores, Marta
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
BOOK OF ABSTRACTS: 10th International Scientific and Professional Conference WITH FOOD TO HEALTH
/ Drago, Šubarić ; Midhat, Jašić - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 58-58
ISBN
978-953-7005-49-8
Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health
Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
LC/MS-MS ; quercetin ; thermal degradation
Sažetak
Quercetin is the most abundant dietary flavonol with the right structural features for free radical scavenging activity and due to its positive impact on human health it can be used as nutraceutical or food supplement. It has been shown that quercetin degrades at ambient temperatures in aqueous solutions and is susceptible to oxidation. Named degradation can be accelerated upon heating and/or the addition of metal catalysts. Except proton abstraction, the oxidative degradative mechanism involves C-ring opening, which leads to the formation of lower molecular weight phenolic carboxylic acids. In this study, we investigated the thermal degradation of quercetin at 100 °C and at different times (2, 30, 60, 90, 120 min). The thermal degradation of quercetin was monitored by LC-MS/MS. The results showed that quercetin degraded at 100 °C and that longer heating times accelerated the degradation. Furthermore the longest heating time studied yielded higher amounts of byproducts. The main thermal by-product is 3, 4-hydroxybenzoic acid, followed by 3, 5-dihydroxybenzoic acid and 2, 4, 6-trihydroxybenzoic acid. According to the obtained results we confirmed the thermal degradation reaction of quercetin in aqueous solution.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
