Chen, Shengxiong and Zhang, Fan and Arroo, Randolph R.J. and Simal-Gandara, Jesus and Cao, Hui and Xiao, Jianbo UNSPECIFIED (2026) Thermal degradation mechanism of myricetin in palmitic acid. Food Chemistry, 525. p. 150394. ISSN 03088146
Abstract
Dietary polyphenols are susceptible to degradation during high-temperature cooking, yet their transformation behavior in lipid-rich frying systems remains poorly understood. The thermal stability and degradation of myricetin in a simplified palmitic acid model under frying-relevant conditions was investigated. Myricetin degraded rapidly at 180 °C but remained relatively stable at 120 °C. UPLC–QTOF–MS/MS, supported by density functional theory calculations, suggested that myricetin transformation is temperature-dependent but primarily governed by lipid oxidation–derived radical and carbonyl chemistry. Vitamin C markedly delayed myricetin degradation by suppressing radical initiation and limiting o-quinone–centered downstream reactions. These findings highlight lipid oxidation as a key determinant of polyphenol stability during frying and clarify the protective role of antioxidants in lipid-rich thermal processing systems.
| Item Type: | Article |
|---|---|
| Subjects: | Subjects > Biomedicine Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Articles and books |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 23 Jul 2026 06:59 |
| Last Modified: | 23 Jul 2026 06:59 |
| URI: | https://repositorio.funiber.org/id/eprint/28951 |
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