Stability profiling and degradation products of dihydromyricetin in Dulbecco's modified eagle's medium. (1st June 2022)

• Record Type: Journal Article
• Authors: Zhang, H.L.; Wang, M.L.; Yi, L.Z.; Högger, P.; Arroo, R.; Bajpai, V.K.; Prieto, M.A.; Chen, X.J.; Simal-Gandara, J.; Cao, H.
• Is Part Of: Food chemistry. Volume 378(2022)
• Publication Date: 2022-06-01
• Subjects: Dihydromyricetin -- Ampelopsin -- Stability -- Quinones -- DMEM -- Vitamin C; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.132033
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 37 °C in DMEM, dihydromyricetin was gradually converted into several new products. At 6 °C, the stability of dihydromyricetin in DMEM improved obviously, ascorbic acid significantly enhanced it. Abstract: Dihydromyricetin has shown many bioactivities in cell level. However, dihydromyricetin was found to be highly instable in cell culture medium DMEM. Here, the underlying degradation mechanism was investigated via UPLC-MS/MS analysis. Dihydromyricetin was mainly converted into its dimers and oxidized products. At lower temperature, dihydromyricetin in DMEM showed higher stability. Vitamin C increased the stability of dihydromyricetin in DMEM probably due to its high antioxidant potential.