Oxidative Stability in Oil‐in‐Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. Issue 4 (14th March 2017)

• Record Type: Journal Article
• Authors: Yi, BoRa; Ka, HaeJung; Kwon, YongJun; Choi, HyungSeok; Kim, Sunghwa; Kim, Jisu; Kim, Mi‐Ja; Lee, JaeHwan
• Is Part Of: Journal of food science. Volume 82:Issue 4(2017)
• Page Start: 890
• Page End: 896
• Publication Date: 2017-03-14
• Subjects: iron catalysis -- oil‐in‐water emulsion -- quercetin -- riboflavin photosensitization -- rutin; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13681
• Languages: English
• ISSNs: 0022-1147

Abstract

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.