title: Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio.
abstract: In this study, we have produced a structured lipid with a low ω6/ω3 ratio by lipase-catalysed interesterification with perilla and grape seed oils (1:3, wt/wt). A Ginkgo biloba leaf extract was fractionated in a column packed with HP-20 resin, producing a flavonoid glycoside fraction (FA) and a biflavone fraction (FB). FA exhibited higher antioxidant capacity than FB, showing 58.4 mmol gallic acid equivalent (GAE)/g-of-total-phenol-content, 58.8 mg quercetin equivalent (QUE)/g-of-total-flavonoid-content, 4.5 mmol trolox/g-of-trolox-equivalent antioxidant capacity, 0.14 mg extract/mL-of-free-radical-scavenging-activity (DPPH assay, IC50), and 2.3 mmol Fe2SO4 · 7H2O/g-of-ferric-reducing-antioxidant-power. The oil-in-water emulsion containing the stripped structured lipid as an oil phase with FA exhibited the highest stability and the lowest oil globule diameters (d43 and d32), where the aggregation was unnoticeable by Turbiscan and particle size analyses during 30 days of storage. Furthermore, FA was effective in retarding the oxidation of the emulsions.
authors.affiliation: Food Quality & Safety Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing, Changping 102-209, China.
authors.forename: Dan
authors.initials: D
authors.lastname: Yang
authors.affiliation: Food Quality & Safety Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing, Changping 102-209, China.
authors.forename: Xiang-Yu
authors.initials: XY
authors.lastname: Wang
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea.
authors.forename: Lu-Jing
authors.initials: LJ
authors.lastname: Gan
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea; Department of Food Science and Engineering, Yanbian University, Jilin Province, Yanbian 133-000, China.
authors.forename: Hua
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea.
authors.forename: Jung-Ah
authors.initials: JA
authors.lastname: Shin
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea.
authors.forename: Ki-Teak
authors.initials: KT
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea. Electronic address: hongst@cnu.ac.kr.
authors.forename: Soon-Taek
authors.initials: ST
authors.lastname: Hong
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D043371:Fatty Acids, Omega-6 / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry*; D020441:Ginkgo biloba / Q000737:chemistry*; D006027:Glycosides / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005419:Flavonoids; D006027:Glycosides; D008055:Lipids; D010636:Phenols; D010936:Plant Extracts
keywords: Antioxidant capacity; Emulsion stability; Flavonoid glycosides; Ginkgo biloba; Structured lipid