Investigation of new products and reaction kinetics for myricetin in DMEM via an in situ UPLC–MS

Investigation of new products and reaction kinetics for myricetin in DMEM via an in situ UPLC–MS–MS analysis

Published:2020-05-06 Issue:3 Volume:1 Page:243-252
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Cao Hui¹,Yi Lunzhao²,Zhong Jiayi²,Högger Petra³,Wang Mingfu⁴,Prieto Miguel‐Angel⁵^ORCID,Simal‐Gandara Jesus⁵^ORCID,Xiao Jianbo¹^ORCID

Affiliation:

1. Institute of Chinese Medical Sciences, State Key Laboratory of Quality University of Macau Taipa Macau

2. Faculty of Agriculture and Food Kunming University of Science and Technology Kunming China

3. Institut für Pharmazie und Lebensmittelchemie Universität Würzburg Würzburg Germany

4. School of Biological Sciences The University of Hong Kong Pokfulam Hong Kong

5. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo—Ourense Campus Ourense Spain

Funder

National Natural Science Foundation of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.19

Reference9 articles.

1. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees Celsius;Cao H.;Food Chemistry,2020

2. Changes of the stability and bioactivity of quercetin and myricetin in BGC-823 cells in response to heat treatment and Fe2+/Cu2+ addition

3. Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice

4. Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn

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