title: 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.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: BoRa
authors.initials: B
authors.lastname: Yi
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: HaeJung
authors.initials: H
authors.lastname: Ka
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: YongJun
authors.initials: Y
authors.lastname: Kwon
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: HyungSeok
authors.initials: H
authors.lastname: Choi
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: Sunghwa
authors.initials: S
authors.lastname: Kim
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: Jisu
authors.initials: J
authors.lastname: Kim
authors.affiliation: Dept. of Food and Nutrition, Kangwon National Univ., Samcheok, Republic of Korea.
authors.forename: Mi-Ja
authors.initials: MJ
authors.lastname: Kim
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D004655:Emulsions; D005511:Food Handling; D008054:Lipid Peroxides / Q000737:chemistry; D010084:Oxidation-Reduction; D010777:Photochemistry; D064209:Phytochemicals / Q000737:chemistry; D011794:Quercetin / Q000737:chemistry*; D012256:Riboflavin / Q000737:chemistry*; D012431:Rutin / Q000032:analysis / Q000737:chemistry*; D014867:Water / Q000032:analysis*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D008054:Lipid Peroxides; D064209:Phytochemicals; D014867:Water; D012431:Rutin; D011794:Quercetin; D012256:Riboflavin
keywords: iron catalysis; oil-in-water emulsion; quercetin; riboflavin photosensitization; rutin