Investigation on phenolic compounds stability during microwave-assisted extraction.
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.
Liazid
Ali
A
Département de Génie Chimique, Faculté des Sciences et Techniques de Tanger, Université Abdelmalek Essaadi, Tanger, Morocco.
Palma
Miguel
M
Brigui
Jamal
J
Barroso
Carmelo G
CG
D005591:Chemical Fractionation / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004355:Drug Stability; D008872:Microwaves; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D027843:Vitis / Q000737:chemistry
D010636:Phenols