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Int. J. Mol. Sci. 2010, 11(8), 2805-2820; doi:10.3390/ijms11082805
Article

Integral Kinetic Model for Studying Quercetin Degradation and Oxidation as Affected by Cholesterol During Heating

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,
 and
*
Department of Food Science, Fu Jen University, Taipei 242, Taiwan
* Author to whom correspondence should be addressed.
Received: 7 July 2010 / Revised: 20 July 2010 / Accepted: 27 July 2010 / Published: 29 July 2010
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Abstract

The degradation and oxidation of quercetin, as affected by cholesterol during heating at 150 °C, was kinetically studied using non-linear regression models. Both TLC and HPLC were used to monitor the changes of quercetin, cholesterol and cholesterol oxidation products (COPs) during heating. The formation of COPs, including triol, 7-keto, 7a-OH and 7b-OH, was completely inhibited during the initial 30 minute heating period in the presence of 0.02% quercetin, accompanied by reduction in cholesterol peroxidation and degradation. However, the quercetin degradation or oxidation proceeded fast, with the rate constants (h-1) in the presence of nitrogen, oxygen and the combination of oxygen and cholesterol being 0.253, 0.868 and 7.17, respectively. When cholesterol and quercetin were heated together, the rate constants (h-1) of cholesterol peroxidation, epoxidation and degradation were 1.8 ´ 10-4, 0.016 and 0.19, respectively. The correlation coefficients (r2) for all the oxidative and degradation reactions ranged from 0.82-0.99. The kinetic models developed in this study may be used to predict the degradation and oxidation of quercetin as affected by cholesterol during heating.
Keywords: quercetin; cholesterol oxidation; kinetic study quercetin; cholesterol oxidation; kinetic study
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Chien, J.-T.; Hsu, D.-J.; Inbaraj, B.S.; Chen, B.-H. Integral Kinetic Model for Studying Quercetin Degradation and Oxidation as Affected by Cholesterol During Heating. Int. J. Mol. Sci. 2010, 11, 2805-2820.

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