Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

Abstract

The objective of this paper is on the one hand to study the effect of heat processing (30 to 130°C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7‐O glucoside), and on the other hand to establish the relation structure–activity–stability of these compounds. The dependency on temperature of the six kinetics was well described by the Arrhenius law and the main parameters provided by this model are determined and compared in this paper. Activation energies found were 107.3 kJ/mol for rutin, 100.6 for naringin, 33.3 for mesquitol, 68.2 for eriodictyol, 51.4 for luteolin, and 120 for luteolin 7‐O‐glucoside. The data collected showed that glycosylated flavonoids are more resistant than aglycon flavonoids to heat treatment. Moreover, it was also observed that despite the total degradation of some flavonoids, the treated solutions still have an antioxidant activity. Practical application Flavonoids are mainly consumed in processed foods. Thus, flavonoids often undergo heat processing. Knowing the thermal stability and the evolution of their antioxidant activity are particularly relevant in the field of food processing. The results of this study allow information to be collected on the relationship between heat stability‐flavonoid structure and antioxidant activity. This information will be useful for the formulation of new food products or for the design of new food processes.

Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

“…When drying temperature rose to 45 and 55°C, the retention rate of flavonoids in pear slices decreased with the increase in ultrasonic power. As flavonoid compounds are thermally sensitive bioactive substances with unstable chemical properties, increasing temperature could lead to a higher degradation rate of flavonoids (Chaaban et al, ). The increase in ultrasonic power could enhance water oscillation, perturbation, and microbubbles’ explosion, and then generate a larger intercellular space.…”

Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability

“…Temperature also affects the stability of DMY. However, few studies have dealt with the thermal stability of DMY due to instability and further degradations under high temperature (Chaaban et al, 2017). Only Liu, Li, et al (2012)andLiu, Ma, et al (2012) observed 41.47% loss of DMY in water by treatment at 60°C for 16 days.…”

Effect of the process, temperature, light and oxygen on naringin extraction and the evolution of its antioxidant activity

“…Thus, naringin degradations follow a first‐order kinetic. Similar results are reported for the degradation of anthocyanins, flavonols, flavones and flavanols (Patras et al ., ; Chaaban et al ., ). The calculated constant rates for the different temperatures are the following: 2.10 −3 (100 °C), 4.10 −3 (110 °C), 16.10 −3 (120 °C) and 19.10 −3 min −1 (130 °C).…”

“…Similar findings were reported when rutin samples were heated at 100°C during 300 min. Despite low amount of residual rutin content in the samples, the solutions showed a significant antioxidant activity (Buchner et al, 2006;Chaaban et al, 2017a).…”

“…It can be explained by the particular naringin structure. Indeed, values of activation energy are in the interval 33-68.2 kJ mol À1 for aglycon flavonoids and in the interval 100.6-120 kJ mol À1 for glycosylated flavonoids (Chaaban et al, 2017a). The presence of a glycosyl groupment increases the energy necessary to degrade the flavonoids.…”