Stability and degradation mechanism of (−)-epicatechin in thermal processing
Year: 2024
Type: article
Abstract: (−)-Epicatechin (EC) is a commonly dietary phytochemical that presents multi-physiological activities on human health. Thermal processing is a common method to extract EC, albeit likely to degrade EC considering its thermal instability. In this study, an 85-min non-durable bathing incubation assay was designed to simulate the state of EC in boiling water while cooking. Monitoring of degradation products was performed using ultra-performance liquid chromatography combined with electrospray ionization quadrupole tandem mass spectrometric detection (UPLC-ESI-TSQ-MS/MS). The results revealed that ca. 65.2 % loss of EC was detected in the first 10 min, and over 99.5 % of EC was degraded within 30 min. A total of 22 degradation products were identified based on retention time, full and tandem MS data were the first to be comprehensively reported. Isomerization, oxidation, hydroxylation, dimerization, and ring cleavage were the main chemical reactions that occurred for EC in boiling aqueous solution. • The stability and degradation products of EC have been investigated using UPLCMS/MS. • The results showed that about 65.2 % loss of EC was monitored in the first 10 min. • A total of 22 degradation products were determined and analyzed.
Source: Food Chemistry
Authors: Wenqi Huang, Shiye Lin, Hui Cao
Institution: Universidade de Vigo
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,620
OpenAlex ID: W4404318549