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Sonochemical effects on 14 flavonoids common in citrus: relation to stability
Liping Qiao1, Yujing Sun2, Rongrong Chen1
1College 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.
Plos One
|February 12, 2014
Summary
Ultrasound (US) treatment significantly degraded quercetin, a citrus flavonoid, while leaving 13 others stable. Degradation pathways included oxidation, addition, polymerization, and decomposition, influenced by solvent and temperature.
Area of Science:
- Food Chemistry
- Sonochemistry
- Natural Products
Background:
- Flavonoids are key bioactive compounds in citrus fruits.
- Ultrasound (US) treatment is increasingly used in food processing.
- Understanding US effects on flavonoids is crucial for food quality.
Purpose of the Study:
- To investigate the sonochemical effects of ultrasound treatment on major citrus flavonoids.
- To identify degradation products and pathways of flavonoids under US treatment.
- To evaluate the stability of 14 common citrus flavonoids under US exposure.
Main Methods:
- A model system containing 14 citrus flavonoids was subjected to ultrasound treatment.
- Degradation products were analyzed using Fourier transform infrared spectroscopy (FTIR) and high-performance liquid chromatography-ultraviolet detection-electrospray ionization tandem mass spectrometry (HPLC-UV-ESI-MS/MS).
- Stability of flavonoids was evaluated based on degradation extent and product identification.
Main Results:
- Thirteen out of 14 flavonoids, including hesperidin and naringin, showed relative stability under US treatment.
- Quercetin was significantly degraded by ultrasound treatment.
- Degradation rate of quercetin was influenced by solvent composition (highest in 80% ethanol), temperature, US duration, intensity, and duty cycle.
- Four simultaneous degradation reactions were observed for quercetin: oxidation, addition, polymerization, and decomposition.
- Eight degradation products of quercetin were tentatively identified.
Conclusions:
- Quercetin is susceptible to degradation by ultrasound treatment, unlike most other major citrus flavonoids.
- Solvent type and temperature are critical factors influencing quercetin sonodegradation.
- Ultrasound treatment can induce complex degradation pathways in flavonoids, leading to various products.
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