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

Huber, Gwendolyn M.; Rupasinghe, H.P. Vasantha; Shahidi, Fereidoon

doi:10.1016/j.foodchem.2009.04.007

Cited by 121 publications

(64 citation statements)

References 28 publications

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“…The rate of oxidation of PUFA can be retarded decreased by the addition of many synthetic or natural antioxidants. However, consumer health consciousness has led to a demand for natural alternatives to synthetic antioxidants (Huber, Rupasinghe, & Shahidi, 2009). …”

Section: Introductionmentioning

confidence: 99%

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

et al. 2015

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“…However, their chemical instability makes them susceptible to autoxidation and other chemical changes that lead to deterioration and rancidity in natural and processed foods 4,5 . Some products of lipid autoxidation have adverse health effects 6 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Droplet Size on Autoxidation Rates of Methyl Linoleate and ^|^alpha;-Linolenate in an Oil-in-Water Emulsion

Kobayashi

Adachi

2013

J. Oleo Sci.

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“…Quercetin is a plant flavonoid polyphenol. It has been reported to have antioxidant activity (Huber, Rupasinghe, & Shahidi 2009). Heijnen et al (2002) reported that the catechol group in the B ring and the OH group at position 3 of the AC rings were the optimal configuration of quercetin for free radical scavenging.…”

Section: Identification and Quantification Of Phenolic Compounds In E60mentioning

confidence: 99%

“…Heijnen et al (2002) reported that the catechol group in the B ring and the OH group at position 3 of the AC rings were the optimal configuration of quercetin for free radical scavenging. Huber et al (2009) reported that C-3 glycosylation increased the antioxidant efficiency of quercetin in a bulk oil model.…”

Section: Identification and Quantification Of Phenolic Compounds In E60mentioning

confidence: 99%

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Yarnpakdee¹,

Benjakul²,

Senphan³

2019

Turk. J. Fish. Aquat. Sci.

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Characteristic and antioxidant activity of the extracts from freshwater macroalgae (C. glomerata) as influenced by extraction media, i.e., water or ethanol (20-100%, v/v) were studied. The highest yield (28.0%) was obtained when water was used. Ethanolic extracts had significantly lower yields (2.98-15.5%) (P<0.05). However, total phenolic and chlorophyll contents were lower in water extract. Among all extracts, the 60% ethanolic extract (E60) had the highest antioxidant activities, including DPPH and ABTS radical scavenging activities, ferric reducing antioxidant power and metal chelating activity. Based on LC/MS of E60, quercetin, isoquercetin and hydroquinin were the major phenolic compounds. When E60 at different levels (100, 200 and 400 mg/kg) were added to eastern little tuna (Euthynnus affinis) slices, the reduction in lipid oxidation was dose-dependent (P<0.05) as shown by smaller increases in peroxide and thiobarbituric acid-reactive substances (TBARS) values, compared to the control. Therefore, C. glomerata could be a source of alternative natural antioxidant in lipid based muscle food.

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

Cited by 121 publications

References 28 publications

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Effect of Droplet Size on Autoxidation Rates of Methyl Linoleate and ^|^alpha;-Linolenate in an Oil-in-Water Emulsion

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