The stability and degradation products of polyhydroxy flavonols in boiling water

Polyhydroxy flavonols readily degraded during thermal processing. In this study, the UPLC-Q-tof-MS/MS was applied to explore the stability of dietary polyhydroxy flavonols, myricetin, kaempferol, galangin, fisetin, myricitrin, quercitrin and rutin, in boiling water. The decomposition of flavonols wa...

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Detalles Bibliográficos
Autores principales: Lin, Shiye, Simal-Gandara, Jesus, Cao, Hui, Xiao, Jianbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10205440/
https://www.ncbi.nlm.nih.gov/pubmed/37229311
http://dx.doi.org/10.1016/j.crfs.2023.100509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10205440/
https://www.ncbi.nlm.nih.gov/pubmed/37229311
http://dx.doi.org/10.1016/j.crfs.2023.100509

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