The degradation kinetics and mechanism of moringin in aqueous solution and the cytotoxicity of degraded products

Yuyun Lu,Romy Dorothea Maria Vos,Yuyu Zhang,Molan Zhang,Yunjiao Liu,Caili Fu,Shao Quan Liu,Dejian Huang

Food Chemistry（2021）

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摘要

•Heating in hot water leads degradation of moringin by first-order kinetics.•Media pH dictate the type of moringin degradation products.•Thiourea (DRBTU) was formed from moringin degradation in alkaline condition.•Degraded products of moringin showed very weak or no bioactivity.

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关键词

Moringin (4-[(α-l-rhamnosyloxy)benzyl]-isothiocyanate, PubChem CID 14865502),Allyl isothiocyanate (PubChem CID 5971),Benzyl isothiocyanate (PubChem CID 2346),Phenylethyl isothiocyanate (PubChem CID 16741)

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