Effect of natural antioxidants on heat-induced, copper(II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems

The citrate/Cu2+-catalysed degradation of quercetin and rutin (1.0 mM) was studied in an aqueous model system, pH 8.0, at 97 °C, with respect to the addition of natural, water-soluble antioxidants, including ascorbic acid (ASA), catechin (CT) and cysteine (CY). Quercetin decomposition was found to b...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2002-08, Vol.82 (10), p.1147-1153
Main Authors: Makris, Dimitris P, Rossiter, John T
Format: Article
Language:English
Subjects:
ascorbic acid
Biological and medical sciences
browning
catechin
cysteine
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
model systems
natural antioxidants
quercetin
rutin
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Summary:The citrate/Cu2+-catalysed degradation of quercetin and rutin (1.0 mM) was studied in an aqueous model system, pH 8.0, at 97 °C, with respect to the addition of natural, water-soluble antioxidants, including ascorbic acid (ASA), catechin (CT) and cysteine (CY). Quercetin decomposition was found to be inhibited to a significant extent by the addition of ASA and CY at millimolar ratios of 1:1 and 1:2, but CT gave significantly lower inhibition (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1159