Stability and degradation mechanism of (-)-epicatechin in thermal processing

Introduction

(-)-Epicatechin (EC) is a commonly consumed dietary phytochemical that possesses multiple physiological benefits for human health. Its well-established robust antioxidant activity contributes to alleviating oxidative stress and inflammation associated with various diseases. However, the stability of EC limits its potential health benefits in the human body. Thermal processing is a common method used to extract EC, but it is likely to degrade EC due to its thermal instability.

Methods

In this study, a bathing incubation assay was designed to simulate the conditions of (-)-Epicatechin (EC) in boiling water during cooking. The degradation products were monitored using ultra-performance liquid chromatography combined with electrospray ionization quadrupole tandem mass spectrometric detection (UPLC-ESI-TSQ-MS/MS).

Results

The results showed an approximately 65.2% loss of (-)-Epicatechin (EC) within the first 10 minutes, with over 99.5% of EC being degraded within 30 minutes. A total of 22 degradation products were identified based on retention time, and the full tandem mass spectrometry (MS/MS) data are being comprehensively reported for the first time.

Conclusions

The investigation into the thermal stability and resulting product transformations of (-)-Epicatechin provides a foundational framework for future inquiries into its bioavailability and functional attributes. The isolation and testing of biological activities associated with the effects reported in EC should now be pursued to identify stronger analogues.