Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.

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: BoRa Yi, HaeJung Ka, YongJun Kwon, HyungSeok Choi, Sunghwa Kim, Jisu Kim, Mi-Ja Kim, JaeHwan Lee
• Journal: Journal of food science (J Food Sci) Vol. 82 Issue 4 Pg. 890-896 (Apr 2017) ISSN: 1750-3841 [Electronic] United States
• PMID: 28295328 (Publication Type: Journal Article)
• Copyright: © 2017 Institute of Food Technologists®.

Chemical References

• Antioxidants
• Emulsions
• Lipid Peroxides
• Phytochemicals
• Water
• Rutin
• Quercetin
• Riboflavin

Topics

• Antioxidants (chemistry)
• Emulsions
• Food Handling
• Lipid Peroxides (chemistry)
• Oxidation-Reduction
• Photochemistry
• Phytochemicals (chemistry)
• Quercetin (chemistry)
• Riboflavin (chemistry)
• Rutin (analysis, chemistry)
• Water (analysis)