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Empirical Kinetic Modelling of the Effect of l-Ascorbic Acid on the Cu(II)-Induced Oxidation of Quercetin

1
Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100 Chania, Greece
2
Green Processes & Biorefinery Group, School of Agricultural Technology, Food Technology & Nutrition, University of Applied Sciences of Thessaly, 43100 Karditsa, Greece
*
Author to whom correspondence should be addressed.
ChemEngineering 2018, 2(4), 46; https://doi.org/10.3390/chemengineering2040046
Received: 2 July 2018 / Revised: 20 August 2018 / Accepted: 29 September 2018 / Published: 1 October 2018
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Abstract

This study aimed at investigating the effect of l-ascorbic acid on the Cu2+-induced oxidation of quercetin, within a pH range from 6.7 to 8.3 and temperatures varying from 53 to 87 °C. Initial examinations showed that quercetin degradation obeyed apparent first-order kinetics and it was significantly affected by temperature. Modelling of the effect of l-ascorbic acid by implementing response surface methodology suggested that l-ascorbic acid did not impact quercetin oxidation significantly (p < 0.05) and led to an empirical kinetic model based on temperature (T) and pH. Liquid chromatography–diode array–mass spectrometry analyses revealed the presence of typical quercetin degradation and oxidation products, including protocatechuic acid and 2-(hydroxybenzoyl)-2-hydroxybenzofuran-3(2H)-one. It was concluded that the formation of l-ascorbyl or other radicals (superoxide anion) may be involved in quercetin oxidation and this fact merits further attention to illuminate the possible beneficial or adverse nutritional consequences of such reactions in foods. View Full-Text
Keywords: l-ascorbic acid; copper(II); oxidation kinetics; quercetin; response surface methodology l-ascorbic acid; copper(II); oxidation kinetics; quercetin; response surface methodology
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Bobolaki, N.; Photiades, A.; Grigorakis, S.; Makris, D.P. Empirical Kinetic Modelling of the Effect of l-Ascorbic Acid on the Cu(II)-Induced Oxidation of Quercetin. ChemEngineering 2018, 2, 46.

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