Sonochemical Effects on 14 Flavonoids Common in Citrus: Relation to Stability
Identifieur interne : 000922 ( Main/Exploration ); précédent : 000921; suivant : 000923Sonochemical Effects on 14 Flavonoids Common in Citrus: Relation to Stability
Auteurs : Liping Qiao [République populaire de Chine] ; Yujing Sun [République populaire de Chine] ; Rongrong Chen [République populaire de Chine] ; Yu Fu [République populaire de Chine] ; Wenjuan Zhang [République populaire de Chine] ; Xin Li [République populaire de Chine] ; Jianchu Chen [République populaire de Chine] ; Yan Shen [République populaire de Chine] ; Xingqian Ye [République populaire de Chine]Source :
- PLoS ONE [ 1932-6203 ] ; 2014.
Abstract
The sonochemical effects of ultrasound (US) treatment on 14 flavonoids representing the main flavonoids in citrus fruit were investigated in a standard mixture by stability evaluation of a model system. Degradation products were further tentatively identified by Fourier transform infrared spectroscopy and high-performance liquid chromatography–ultraviolet detection–electrospray ionization tandem mass spectrometry. Thirteen flavonoids (i.e., eriocitrin, narirutin, neohesperidin, quercitrin, eridictyol, didymin, naringenin, luteolin, sinensetin, nobiletin, tangeretin, naringin, and hesperidin) were fairly stable whereas quercetin was degraded significantly by US treatment. The types of solvent and temperature used were important factors that determined the resulting degradation reactions. The degradation rate of quercetin was highest in 80% ethanol aqueous solution and decreased with increasing temperature. Longer US durations caused increases in the extent of quercetin degradation. Liquid height, ultrasonic intensity, pulse length, and duty cycle of US affected degradation rates but did not change the nature of degradation of the flavonoids. Four types of reactions occurred simultaneously for quercetin under US treatment: oxidation, addition, polymerization, and decomposition. Eight degradation products were tentatively identified as dimer, alcohol addition, oxidation, and decomposition products.
Url:
DOI: 10.1371/journal.pone.0087766
PubMed: 24516562
PubMed Central: 3916345
Affiliations:
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Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Zhang, Wenjuan" sort="Zhang, Wenjuan" uniqKey="Zhang W" first="Wenjuan" last="Zhang">Wenjuan Zhang</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Li, Xin" sort="Li, Xin" uniqKey="Li X" first="Xin" last="Li">Xin Li</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Chen, Jianchu" sort="Chen, Jianchu" uniqKey="Chen J" first="Jianchu" last="Chen">Jianchu Chen</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Shen, Yan" sort="Shen, Yan" uniqKey="Shen Y" first="Yan" last="Shen">Yan Shen</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Ye, Xingqian" sort="Ye, Xingqian" uniqKey="Ye X" first="Xingqian" last="Ye">Xingqian Ye</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24516562</idno><idno type="pmc">3916345</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3916345</idno><idno type="RBID">PMC:3916345</idno><idno type="doi">10.1371/journal.pone.0087766</idno><date when="2014">2014</date><idno type="wicri:Area/Pmc/Corpus">001188</idno><idno type="wicri:Area/Pmc/Curation">001187</idno><idno type="wicri:Area/Pmc/Checkpoint">000706</idno><idno type="wicri:Area/Ncbi/Merge">001590</idno><idno type="wicri:Area/Ncbi/Curation">001590</idno><idno type="wicri:Area/Ncbi/Checkpoint">001590</idno><idno type="wicri:Area/Main/Merge">000922</idno><idno type="wicri:Area/Main/Curation">000922</idno><idno type="wicri:Area/Main/Exploration">000922</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Sonochemical Effects on 14 Flavonoids Common in Citrus: Relation to Stability</title><author><name sortKey="Qiao, Liping" sort="Qiao, Liping" uniqKey="Qiao L" first="Liping" last="Qiao">Liping Qiao</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Sun, Yujing" sort="Sun, Yujing" uniqKey="Sun Y" first="Yujing" last="Sun">Yujing Sun</name><affiliation wicri:level="3"><nlm:aff id="aff2"><addr-line>Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Chen, Rongrong" sort="Chen, Rongrong" uniqKey="Chen R" first="Rongrong" last="Chen">Rongrong Chen</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Fu, Yu" sort="Fu, Yu" uniqKey="Fu Y" first="Yu" last="Fu">Yu Fu</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Zhang, Wenjuan" sort="Zhang, Wenjuan" uniqKey="Zhang W" first="Wenjuan" last="Zhang">Wenjuan Zhang</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Li, Xin" sort="Li, Xin" uniqKey="Li X" first="Xin" last="Li">Xin Li</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Chen, Jianchu" sort="Chen, Jianchu" uniqKey="Chen J" first="Jianchu" last="Chen">Jianchu Chen</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Shen, Yan" sort="Shen, Yan" uniqKey="Shen Y" first="Yan" last="Shen">Yan Shen</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author><author><name sortKey="Ye, Xingqian" sort="Ye, Xingqian" uniqKey="Ye X" first="Xingqian" last="Ye">Xingqian Ye</name><affiliation wicri:level="3"><nlm:aff id="aff1"><addr-line>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou, PR China</addr-line></nlm:aff><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Fuli Institute of Food Science; Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University, Hangzhou</wicri:regionArea><placeName><settlement type="city">Hangzhou</settlement><region type="province">Zhejiang</region></placeName></affiliation></author></analytic><series><title level="j">PLoS ONE</title><idno type="eISSN">1932-6203</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>The sonochemical effects of ultrasound (US) treatment on 14 flavonoids representing the main flavonoids in citrus fruit were investigated in a standard mixture by stability evaluation of a model system. Degradation products were further tentatively identified by Fourier transform infrared spectroscopy and high-performance liquid chromatography–ultraviolet detection–electrospray ionization tandem mass spectrometry. Thirteen flavonoids (i.e., eriocitrin, narirutin, neohesperidin, quercitrin, eridictyol, didymin, naringenin, luteolin, sinensetin, nobiletin, tangeretin, naringin, and hesperidin) were fairly stable whereas quercetin was degraded significantly by US treatment. The types of solvent and temperature used were important factors that determined the resulting degradation reactions. The degradation rate of quercetin was highest in 80% ethanol aqueous solution and decreased with increasing temperature. Longer US durations caused increases in the extent of quercetin degradation. Liquid height, ultrasonic intensity, pulse length, and duty cycle of US affected degradation rates but did not change the nature of degradation of the flavonoids. Four types of reactions occurred simultaneously for quercetin under US treatment: oxidation, addition, polymerization, and decomposition. Eight degradation products were tentatively identified as dimer, alcohol addition, oxidation, and decomposition products.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct></biblStruct><biblStruct><analytic><author><name sortKey="Xu, Gh" uniqKey="Xu G">GH Xu</name></author><author><name sortKey="Ye, Xq" uniqKey="Ye X">XQ Ye</name></author><author><name sortKey="Chen, Jc" uniqKey="Chen J">JC Chen</name></author><author><name sortKey="Liu, Dh" uniqKey="Liu D">DH Liu</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Tripoli, E" uniqKey="Tripoli E">E Tripoli</name></author><author><name sortKey="Guardia, Ml" uniqKey="Guardia M">ML Guardia</name></author><author><name sortKey="Giammanco, S" uniqKey="Giammanco S">S Giammanco</name></author><author><name sortKey="Majo, Dd" uniqKey="Majo D">DD Majo</name></author><author><name sortKey="Giammanco, M" uniqKey="Giammanco M">M 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sortKey="Kurchenko, Vp" uniqKey="Kurchenko V">VP Kurchenko</name></author></analytic></biblStruct></listBibl></div1></back></TEI><affiliations><list><country><li>République populaire de Chine</li></country><region><li>Zhejiang</li></region><settlement><li>Hangzhou</li></settlement></list><tree><country name="République populaire de Chine"><region name="Zhejiang"><name sortKey="Qiao, Liping" sort="Qiao, Liping" uniqKey="Qiao L" first="Liping" last="Qiao">Liping Qiao</name></region><name sortKey="Chen, Jianchu" sort="Chen, Jianchu" uniqKey="Chen J" first="Jianchu" last="Chen">Jianchu Chen</name><name sortKey="Chen, Rongrong" sort="Chen, Rongrong" uniqKey="Chen R" first="Rongrong" last="Chen">Rongrong Chen</name><name sortKey="Fu, Yu" sort="Fu, Yu" uniqKey="Fu Y" first="Yu" last="Fu">Yu Fu</name><name sortKey="Li, Xin" sort="Li, Xin" uniqKey="Li X" first="Xin" last="Li">Xin Li</name><name sortKey="Shen, Yan" sort="Shen, Yan" uniqKey="Shen Y" first="Yan" last="Shen">Yan Shen</name><name sortKey="Sun, Yujing" sort="Sun, Yujing" uniqKey="Sun Y" first="Yujing" last="Sun">Yujing Sun</name><name sortKey="Ye, Xingqian" sort="Ye, Xingqian" uniqKey="Ye X" first="Xingqian" last="Ye">Xingqian Ye</name><name sortKey="Zhang, Wenjuan" sort="Zhang, Wenjuan" uniqKey="Zhang W" first="Wenjuan" last="Zhang">Wenjuan Zhang</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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