Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH
Dicaffeoylquinic acids (diCQAs) are found in a variety of edible and medicinal plants with various biological activities. An important issue is the low stability of diCQAs during extraction and food processing, resulting in the degradation and transformation. This work used 3,5-diCQA as a representa...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772300113X |
| _version_ | 1797450914130296832 |
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| author | Danli Wang Yushi Wang Zhenlei Zhang Shaoping Qiu Yawen Yuan Gongshuai Song Ling Li Tinglan Yuan Jinyan Gong |
| author_facet | Danli Wang Yushi Wang Zhenlei Zhang Shaoping Qiu Yawen Yuan Gongshuai Song Ling Li Tinglan Yuan Jinyan Gong |
| author_sort | Danli Wang |
| collection | DOAJ |
| description | Dicaffeoylquinic acids (diCQAs) are found in a variety of edible and medicinal plants with various biological activities. An important issue is the low stability of diCQAs during extraction and food processing, resulting in the degradation and transformation. This work used 3,5-diCQA as a representative to study the influence of different parameters in ultrasonic treatment on the stability of diCQAs, including solvent, temperature, treatment time, ultrasonic power, duty cycle, and probe immersion depth. The generation of free radicals and its influence were investigated during the treatment. The stability of three diCQAs (3,5-diCQA, 4,5-diCQA and 3,4-diCQA) under the certain ultrasonic condition at different pH conditions was evaluated and found to decrease with the increase of pH, further weakened by ultrasonic treatment. Ultrasound was found to accelerate the degradation and isomerization of diCQAs. Different diCQAs showed different pattern of degradation and isomerization. The stability of diCQAs could be improved by adding epigallocatechin gallate and vitamin C. |
| first_indexed | 2024-03-09T14:47:22Z |
| format | Article |
| id | doaj.art-5abbdd52cb934174ac8f74c2b082f901 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-09T14:47:22Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-5abbdd52cb934174ac8f74c2b082f9012023-11-27T04:14:34ZengElsevierUltrasonics Sonochemistry1350-41772023-05-0195106401Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pHDanli Wang0Yushi Wang1Zhenlei Zhang2Shaoping Qiu3Yawen Yuan4Gongshuai Song5Ling Li6Tinglan Yuan7Jinyan Gong8Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaCorresponding author at: School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, 318 Liuhe Rd., Hangzhou 310023, China.; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, ChinaDicaffeoylquinic acids (diCQAs) are found in a variety of edible and medicinal plants with various biological activities. An important issue is the low stability of diCQAs during extraction and food processing, resulting in the degradation and transformation. This work used 3,5-diCQA as a representative to study the influence of different parameters in ultrasonic treatment on the stability of diCQAs, including solvent, temperature, treatment time, ultrasonic power, duty cycle, and probe immersion depth. The generation of free radicals and its influence were investigated during the treatment. The stability of three diCQAs (3,5-diCQA, 4,5-diCQA and 3,4-diCQA) under the certain ultrasonic condition at different pH conditions was evaluated and found to decrease with the increase of pH, further weakened by ultrasonic treatment. Ultrasound was found to accelerate the degradation and isomerization of diCQAs. Different diCQAs showed different pattern of degradation and isomerization. The stability of diCQAs could be improved by adding epigallocatechin gallate and vitamin C.http://www.sciencedirect.com/science/article/pii/S135041772300113XUltrasoundCaffeoylquinic acidsTransformationDegradation kineticsIsomerization |
| spellingShingle | Danli Wang Yushi Wang Zhenlei Zhang Shaoping Qiu Yawen Yuan Gongshuai Song Ling Li Tinglan Yuan Jinyan Gong Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH Ultrasonics Sonochemistry Ultrasound Caffeoylquinic acids Transformation Degradation kinetics Isomerization |
| title | Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH |
| title_full | Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH |
| title_fullStr | Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH |
| title_full_unstemmed | Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH |
| title_short | Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH |
| title_sort | degradation isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different ph |
| topic | Ultrasound Caffeoylquinic acids Transformation Degradation kinetics Isomerization |
| url | http://www.sciencedirect.com/science/article/pii/S135041772300113X |
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