Effects of flavonoids on physical and oxidative stability of soybean oil O/W emulsions |
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Authors: | Dan?Yang Xiang-Yu?Wang Email author" target="_blank">Jeung?Hee?LeeEmail author |
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Affiliation: | 1.Food Quality & Safety Center, Nutrition & Health Research Institute,COFCO Corporation,Beijing,China;2.Department of Food and Nutrition,Daegu University,Daegu,Korea |
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Abstract: | Flavonoids have attracted attention due to pharmacological and antioxidative activities. The effects of flavonoids on the physical and oxidative stabilities of lecithin emulsified soybean oil-in-water (O/W) emulsions were investigated at 25°C during 29 days of storage. Addition of 100 ppm hesperidin, hesperitin, rutin, or quercetin improved the physical stability of O/W emulsions but did not change particle size values, compared to a control with no flavonoids during storage. Quercetin showed the highest antioxidant activity for inhibition of lipid oxidation based on lowered lipid hydroperoxide formation and 2-thiobarbituric acid reactive substances values in emulsions, followed by rutin, hesperitin, and hesperidin. Hesperidin and hesperitin did not affect antioxidative activities in O/W emulsions under metal ion-catalyzed conditions. Addition of hesperidin, hesperitin, rutin, and quercetin to soybean oil O/W emulsions improved the physical and oxidative stability of emulsions lacking added metal ions. |
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