ArticleCurrent research in food science2023
The stability and degradation products of polyhydroxy flavonols in boiling water.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 25 citations in OpenAlex.
- Antigonococcal Activity and Cytotoxicity Screening of Three Ziziphus Species Indigenous to South Africa.Chemistry & biodiversity · 2026Article
- Total Synthesis and Biological Activities of Polyhydroxy Flavonols: A Review.Molecules (Basel, Switzerland) · 2026Review
- Enzyme-Assisted Ultrasonic Extraction of Flavonoids fromAntioxidants (Basel, Switzerland) · 2026Article
- Bioresource Potential and Safety Evaluations of ThaiFoods (Basel, Switzerland) · 2026Article
- Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (Food chemistry: X · 2026Review
- Ultrasound-assisted aqueous two-phase extraction of flavonoids from erigeron breviscapus: process optimization, structural characterization, antioxidant study, and DFT calculation.Scientific reports · 2026Article
- Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Gels (Basel, Switzerland) · 2025Article
- Exploring the pharmacological mechanisms and therapeutic implications of galangin against neurological disorders.Pharmacological reports : PR · 2025Review
- Enhanced Energized Dispersive-Guided Extraction Using Doehlert Matrix Optimization and Antioxidant Evaluation of Phenolic Compounds From Herbal Leaves by Using High-Performance Liquid Chromatography.Journal of separation science · 2025Article
- Eco-Friendly Extraction of Olive Leaf Phenolics and Terpenes: A Comparative Performance Analysis Against Conventional Methods.Foods (Basel, Switzerland) · 2025Article
- Dynamic migration of phenolics in microwaved combined cooked sorghum: Focus on the polyphenols interact with starch/protein.Food chemistry: X · 2025Article
- Chemical Characterization and Biological Activities Evaluation ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polyhydroxy flavonols readily degraded during thermal processing. In this study, the UPLC-Q-tof-MS/MS was applied to explore the stability of dietary polyhydroxy flavonols, myricetin, kaempferol, galangin, fisetin, myricitrin, quercitrin and rutin, in boiling water. The decomposition of flavonols was mainly caused by the heterocyclic ring C opening to form simpler aromatic compounds. The degradation products mainly included 1,3,5-benzenetriol, 3,4,5-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid and 2,4,6-trihydroxybenzaldehyde, etc. Compared with myricetin with a pyrogallol-type structure on the ring B, the glycoside in myricitrin slightly affects the stability. However, the glycosides in rutin and quercitrin dramatically improved the stability in water. During the boiling process, flavonols underwent a series of chemical reactions, such as hydroxylation, dehydroxylation, deglycosidation, deprotonation, and C-ring cleavage.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.