Yi BoRa, Ka HaeJung, Kwon YongJun, Choi HyungSeok, Kim Sunghwa, Kim Jisu, Kim Mi-Ja, Lee JaeHwan
Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
Dept. of Food and Nutrition, Kangwon National Univ., Samcheok, Republic of Korea.
J Food Sci. 2017 Apr;82(4):890-896. doi: 10.1111/1750-3841.13681. Epub 2017 Mar 14.
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 FeCl . 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.
在有或没有FeCl的情况下，于核黄素（RF）光敏化条件下测试了槲皮素和芦丁对水包油（O/W）乳液氧化稳定性的影响。通过顶空氧气含量、共轭二烯和脂质氢过氧化物来测定O/W乳液中的氧化程度。在铁催化的O/W乳液中，槲皮素比芦丁螯合更多的金属。一般来说，在RF光敏化条件下，0.1 mM的槲皮素和芦丁具有氧化性，而0.5 mM和1.0 mM的槲皮素和芦丁在O/W乳液中具有抗氧化性。根据分析方法的不同，抗氧化剂的强度也不同。槲皮素和芦丁的抗氧化或氧化特性在O/W乳液中有所不同，并且取决于槲皮素和芦丁的浓度以及诸如过渡金属、RF光敏化或它们的组合等氧化力。
