| Literature DB >> 17141250 |
Ali Liazid1, Miguel Palma, Jamal Brigui, Carmelo G Barroso.
Abstract
The stability of 22 phenolic compounds of different families (benzoic acids, benzoic aldehydes, cinnamic acids, catechins, coumarins, stilbens and flavonols) has been studied under conditions of microwave-assisted extraction. The influence on the stability affected by the working temperature between 50 and 175 degrees C has been evaluated, and it has been concluded that all the compounds studied are stable up to 100 degrees C, whereas at 125 degrees C there is significant degradation of epicatechin, resveratrol and myricetin. Conclusions have been drawn on the relationship between the chemical structure and the stability of the compounds; it has been found that those that have a greater number of hydroxyl-type substituents are more easily degraded under the extraction conditions.Entities:
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Year: 2006 PMID： 17141250 DOI： 10.1016/j.chroma.2006.11.040
Source DB: PubMed Journal: J Chromatogr A ISSN： 0021-9673 Impact factor: 4.759