Work

Vitamin C prevents myricetin degradation in boiling water by reducing ortho-quinone intermediates

Year: 2025

Type: article

Abstract: Myricetin, a bioactive flavonoid, degrades rapidly in boiling water, limiting its use in functional foods and pharmaceuticals. This study explores the protective effect of vitamin C on the thermal degradation of myricetin and its mechanism of action. O -phenylenediamine derivatization identified reactive ortho-quinone intermediates, while density functional theory (DFT) calculations (ΔG = −47.74 kcal/mol) confirmed the redox mechanism. Vitamin C significantly improved myricetin retention from 32.8 % to 91.4 % in 0.8 mM after 100 min of heating, outperforming nitrogen treatment. Myricetin degradation begins with oxidation to ortho-quinones, which further degrades into phenolic acids and aldehydes. Vitamin C not only inhibited this process but also reversed oxidation by reducing ortho-quinones back to myricetin. These findings highlight vitamin C's potential to enhance flavonoid stability and bioavailability in functional heat-processed foods. • Vitamin C significantly inhibits the thermal degradation of myricetin. • Inhibition occurs by reducing quinone, an oxidation product, back to myricetin. • o-Phenylenediamine derivatization helps identify unstable ortho-quinone intermediates.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.143926

Authors: Shengxiong Chen, Fan Zhang, Aline Priscilla Gomes da Silva, Jesus Simal-Gandara, Hui Cao

Institutions: Universidade de Vigo, Michigan State University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

Open Access status: hybrid

Estimated APC paid: $4,930

Funders: Ministerio de Ciencia, Innovación y Universidades, China Scholarship Council