Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides

被引：117
|
作者：
Huber, Gwendolyn M. [1 ]
Rupasinghe, H. P. Vasantha [1 ]
Shahidi, Fereidoon [2 ]
机构：
[1] Nova Scotia Agr Coll, Dept Environm Sci, Tree Fruit Bioprod Res Program, Truro, NS B2N 5E3, Canada
[2] Mem Univ Newfoundland, Dept Chem, St John, NF A1B 3X9, Canada
来源：
FOOD CHEMISTRY | 2009年 / 117卷 / 02期
基金：
加拿大自然科学与工程研究理事会;
关键词：
Omega-3; PUFA; Fish oil; Lipid oxidation; TBARS; Quercetins; Flavonols; BHT; alpha-Tocopherol; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; METHYL LINOLENATE; LIPID OXIDATION; FLAVONOIDS; MALONALDEHYDE; STABILITY; EMULSIONS; DISEASE; HEALTH;
D O I：
10.1016/j.foodchem.2009.04.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The antioxidant properties of naturally occurring flavonols, quercetin glycosides, were examined and compared with common food antioxidants butylated hydroxytoluene (BHT) and alpha-tocopherol. Antioxidants were incorporated into selected polyunsaturated fatty acids (PUFA) or fish oil in aqueous emulsions and bulk oil systems. The effectiveness of quercetin was similar to or greater than quercetin glycosides in inhibiting lipid oxidation in the oil-in-water emulsion systems when oxidation was induced by heat, light, peroxyl radical or ferrous ion. In bulk fish oil, C-3 glycosylation enhanced the antioxidant activity of quercetin. The effectiveness of quercetin and its glycosides was greater than that of alpha-tocopherol in the emulsions. Quercetin and quercetin-3-O-glucoside exhibited a better antioxidant activity than BHT in bulk fish oil; however, the reverse was observed in the emulsions of omega-3 PUFA and fish oil systems in agreement with the polar paradox theory. Quercetin and its glycosides were more effective than alpha-tocopherol in emulsion systems. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：290 / 295
页数：6
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