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Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extractsOsojnik Črnivec, Ilja Gasan ...Quercetin is a flavonoid that occurs in many types of fruit and vegetables and is stable for no longer than 4.5 h in the investigated pH range (6.0–8.0), even at 4 °C in the dark. At higher ... temperatures, the degradation/oxidation process is much faster. Simple but effective proliposomal encapsulation was used to protect the quercetin from environmental conditions such as pH. With this approach, 65 to 90% of pure quercetin and quercetin-rich onion extract was kept after >60 days under conditions that favoured its oxidation (pH 7.4). In addition, the encapsulated quercetin decreases the lipid peroxidation induced by pulsed UV light by >50%. At a mass ratio of 1:100 quercetin to lipids (w/w), the liposomes remained intact in solutions for six months. Quercetin in lipid bilayers simultaneously protects the unsaturated lipids from peroxidation.Source: Food chemistry. - ISSN 0308-8146 (Vol. 459, [article no.] 140347, Nov. 2024, str. 1-10)Type of material - article, component partPublish date - 2024Language - englishCOBISS.SI-ID - 200854275
Author
Osojnik Črnivec, Ilja Gasan |
Skrt, Mihaela, 1970- |
Polak, Tomaž, 1975- |
Šeremet, Danijela |
Mrak, Polona, (biologija) |
Komes, Draženka |
Vrhovšek, Urška |
Poklar Ulrih, Nataša
Topics
čebula |
čebulni olupki |
kvercetin |
enkapsulacija |
quercetin |
quercetin-rich onion extract |
stability |
encapsulation |
liposomes
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Osojnik Črnivec, Ilja Gasan | 29336 |
Skrt, Mihaela, 1970- | 15466 |
Polak, Tomaž, 1975- | 20349 |
Šeremet, Danijela | |
Mrak, Polona, (biologija) | 33923 |
Komes, Draženka | |
Vrhovšek, Urška | 15158 |
Poklar Ulrih, Nataša | 10873 |
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