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. 2021 May 8;10(5):1023. doi: 10.3390/foods10051023

Figure 4.

Figure 4

Proposed degradation pathway for quercetin-3-O-hexoside-4′-O-hexoside during cooking of YSO and RSO. Quercetin-3-O-hexoside-4′-O-hexoside (m/z = 625) was firstly de-glycosylated at the C3 level, releasing quercetin-4′-O-hexoside (m/z = 463), under heating treatment and in presence of oxygen. Quercetin-4′-O-hexoside may face the nucleophilic attack by oxygen and the cleavage of the C-ring, resulting in the release of protocatechuic acid-hexoside (m/z = 315). Light grey box records the hypothesized degradation pathway detected in YSO. Dark grey box records the hypothesized degradation pathway detected in RSO.