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Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.
J Food Sci. 2017 Apr; 82(4):890-896.JF

Abstract

The effects of quercetin and rutin on the oxidative stability of oil-in-water (O/W) emulsions were tested under riboflavin (RF) photosensitization in the presence or absence of FeCl2 . The degree of oxidation in O/W emulsions was determined by headspace oxygen content, conjugated dienes, and lipid hydroperoxides. Quercetin chelated more metal than did rutin in iron catalyzed O/W emulsions. Generally, 0.1 mM quercetin and rutin was oxidative while 0.5 and 1.0 mM quercetin and rutin was antioxidative in O/W emulsions under RF photosensitization. Depending on the analysis method, the antioxidants had different strengths. The antioxidative or oxidative properties of quercetin and rutin vary in O/W emulsions and depend the quercetin and rutin concentrations and oxidative forces like transition metals, RF photosensitization, or a combination thereof.

Authors+Show Affiliations

Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food and Nutrition, Kangwon National Univ., Samcheok, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28295328

Citation

Yi, BoRa, et al. "Oxidative Stability in Oil-in-Water Emulsions With Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization." Journal of Food Science, vol. 82, no. 4, 2017, pp. 890-896.
Yi B, Ka H, Kwon Y, et al. Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. J Food Sci. 2017;82(4):890-896.
Yi, B., Ka, H., Kwon, Y., Choi, H., Kim, S., Kim, J., Kim, M. J., & Lee, J. (2017). Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. Journal of Food Science, 82(4), 890-896. https://doi.org/10.1111/1750-3841.13681
Yi B, et al. Oxidative Stability in Oil-in-Water Emulsions With Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. J Food Sci. 2017;82(4):890-896. PubMed PMID: 28295328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. AU - Yi,BoRa, AU - Ka,HaeJung, AU - Kwon,YongJun, AU - Choi,HyungSeok, AU - Kim,Sunghwa, AU - Kim,Jisu, AU - Kim,Mi-Ja, AU - Lee,JaeHwan, Y1 - 2017/03/14/ PY - 2016/10/27/received PY - 2017/01/20/revised PY - 2017/02/03/accepted PY - 2017/3/16/pubmed PY - 2017/6/10/medline PY - 2017/3/16/entrez KW - iron catalysis KW - oil-in-water emulsion KW - quercetin KW - riboflavin photosensitization KW - rutin SP - 890 EP - 896 JF - Journal of food science JO - J Food Sci VL - 82 IS - 4 N2 - The effects of quercetin and rutin on the oxidative stability of oil-in-water (O/W) emulsions were tested under riboflavin (RF) photosensitization in the presence or absence of FeCl2 . The degree of oxidation in O/W emulsions was determined by headspace oxygen content, conjugated dienes, and lipid hydroperoxides. Quercetin chelated more metal than did rutin in iron catalyzed O/W emulsions. Generally, 0.1 mM quercetin and rutin was oxidative while 0.5 and 1.0 mM quercetin and rutin was antioxidative in O/W emulsions under RF photosensitization. Depending on the analysis method, the antioxidants had different strengths. The antioxidative or oxidative properties of quercetin and rutin vary in O/W emulsions and depend the quercetin and rutin concentrations and oxidative forces like transition metals, RF photosensitization, or a combination thereof. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/28295328/Oxidative_Stability_in_Oil_in_Water_Emulsions_with_Quercetin_or_Rutin_Under_Iron_Catalysis_or_Riboflavin_Photosensitization_ L2 - https://doi.org/10.1111/1750-3841.13681 DB - PRIME DP - Unbound Medicine ER -