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Influence of extraction methods on stability of flavonoids.
J Chromatogr A. 2011 May 06; 1218(18):2505-12.JC

Abstract

The LC-MS/MS was applied for the determination of flavonoids' stability under four types of solvent extraction methods (reflux heating, sonication, maceration and microwave) from maize samples. The 11 flavonoids belong to different groups: flavonols (kaempferol, myricetin, rhamnetin, quercetin, rutin), flavanones (naringenin, naringin, hesperedin), flavones (apigenin, luteolin), isoflavones (genistein) were studied. The effect of the degradation of flavonoids depended on extraction mode and chemical structure. The smallest decomposition was observed by heated reflux extraction procedure within 30 min in water bath and by microwave assisted extraction under 160 W during 1 min. The decomposition for flavonoids depends on number of substituents in flavonoid molecule. The most unstable compound (recovery below 50%) in tested condition was myricetin. The higher number of hydroxyl groups promote degradation of flavonoids, whereas sugar moiety and methoxyl groups protect flavonoids of degradation during microwave and ultrasonic assisted extraction.

Authors+Show Affiliations

Department of Chemistry, University of Warsaw, Warsaw, Poland. mbiesaga@chem.uw.edu.pl

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21411105

Citation

Biesaga, Magdalena. "Influence of Extraction Methods On Stability of Flavonoids." Journal of Chromatography. A, vol. 1218, no. 18, 2011, pp. 2505-12.
Biesaga M. Influence of extraction methods on stability of flavonoids. J Chromatogr A. 2011;1218(18):2505-12.
Biesaga, M. (2011). Influence of extraction methods on stability of flavonoids. Journal of Chromatography. A, 1218(18), 2505-12. https://doi.org/10.1016/j.chroma.2011.02.059
Biesaga M. Influence of Extraction Methods On Stability of Flavonoids. J Chromatogr A. 2011 May 6;1218(18):2505-12. PubMed PMID: 21411105.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of extraction methods on stability of flavonoids. A1 - Biesaga,Magdalena, Y1 - 2011/03/03/ PY - 2010/10/30/received PY - 2011/01/24/revised PY - 2011/02/23/accepted PY - 2011/3/18/entrez PY - 2011/3/18/pubmed PY - 2011/8/5/medline SP - 2505 EP - 12 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1218 IS - 18 N2 - The LC-MS/MS was applied for the determination of flavonoids' stability under four types of solvent extraction methods (reflux heating, sonication, maceration and microwave) from maize samples. The 11 flavonoids belong to different groups: flavonols (kaempferol, myricetin, rhamnetin, quercetin, rutin), flavanones (naringenin, naringin, hesperedin), flavones (apigenin, luteolin), isoflavones (genistein) were studied. The effect of the degradation of flavonoids depended on extraction mode and chemical structure. The smallest decomposition was observed by heated reflux extraction procedure within 30 min in water bath and by microwave assisted extraction under 160 W during 1 min. The decomposition for flavonoids depends on number of substituents in flavonoid molecule. The most unstable compound (recovery below 50%) in tested condition was myricetin. The higher number of hydroxyl groups promote degradation of flavonoids, whereas sugar moiety and methoxyl groups protect flavonoids of degradation during microwave and ultrasonic assisted extraction. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/21411105/Influence_of_extraction_methods_on_stability_of_flavonoids_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(11)00286-X DB - PRIME DP - Unbound Medicine ER -