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J Chromatogr A. 2007 Jan 26;1140(1-2):29-34. Epub 2006 Dec 1.

Investigation on phenolic compounds stability during microwave-assisted extraction.

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1
Département de Génie Chimique, Faculté des Sciences et Techniques de Tanger, Université Abdelmalek Essaadi, Tanger, Morocco.

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.

PMID:
17141250
DOI:
10.1016/j.chroma.2006.11.040
[Indexed for MEDLINE]
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