Food Chem, 2013 Jan 1;136(1):46-54
The LC-MS/MS technique was applied to the stability study of
several flavonoids and phenolic acids in honey samples during the ultrasonic
extraction (USE) and microwave-assisted extraction (MAE).
Phenolic compounds from the standard mixture were stable
under ultrasounds action with the mean recovery of (90.4%±7.1%), but during
microwave-assisted extraction the benzoic acid derivatives and aglycones of
flavonoids showed lower recovery (70-80%).
In honey matrix, the phenolic acids and the glycosides
exhibited the high stability for MAE and USE treatments. However, the
recoveries of tested aglycones were below 10%. In the presence of an artificial
sugar matrix, flavonols were almost completely degraded after successive
treatment under MAE and USE conditions.
The obtained results indicated that standard addition method
for flavonoids quantification in honey samples should not be recommended.
Application of the USE conditions provided higher and/or
similar extraction yields for phenolic acids than usually applied shaking with
solvent. It also allowed shortening the time required for the whole sample
preparation procedure. Phenolic acids and glycosides such as quercetrin, rutin
and hesperidin appeared to be stable under such conditions.
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