The phenolic compounds are thermolabile therefore they denature at high temperature even for a short period of time or at moderate temperature by greatly increasing the extraction time.
Are there comparative studies between the effect of high temperatures and that of the long extraction time on the chemical composition of plant extracts and on the denaturation of the active ingredients.
Hi Sara,
look here:
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014001100023
Article Drying kinetics and thermal degradation of phenolic compound...
Article Temperature-dependent studies on the total phenolics, flavon...
http://krex.k-state.edu/dspace/bitstream/handle/2097/20596/NehaMaheshwari2016.pdf;sequence=3
Regards
Markus
The following paper may help also: "Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels"
Phenolic compounds not denature at high temp., but its broken or drivadized if expose temp.
any the sample or extract contained protein binding to phenol
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