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Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity

Lin, Qin-Lu; Åkesson, Björn LU and Bergenståhl, Björn LU (2008) In Food Hydrocolloids 22(4). p.700-705
Abstract
Autoxidation of five flavonoids representing range of different hydrophilicities (epicatechin gallate (ECG), (+) catechin((+)Q, epicatechin (EC), epigallocatechin gallate (EGCG) and epigallocatechin (EGC)) in three different aqueous solutions: molecular solution, micellar solution (Tween 20) and liposoml dispersion (soybean lecithin) was monitored by HPLC. The rate of oxidaton of the five flvonoids was higher at pH 4.5 than at pH 3.5. Compared with the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degradation of flavonoids. In the presence of lecithin the autoxidation of all the five flavonoids was slower than in the presence of Tween-20. The effective protection of the... (More)
Autoxidation of five flavonoids representing range of different hydrophilicities (epicatechin gallate (ECG), (+) catechin((+)Q, epicatechin (EC), epigallocatechin gallate (EGCG) and epigallocatechin (EGC)) in three different aqueous solutions: molecular solution, micellar solution (Tween 20) and liposoml dispersion (soybean lecithin) was monitored by HPLC. The rate of oxidaton of the five flvonoids was higher at pH 4.5 than at pH 3.5. Compared with the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degradation of flavonoids. In the presence of lecithin the autoxidation of all the five flavonoids was slower than in the presence of Tween-20. The effective protection of the colloidal structures was compared the hydrophilicity of the flavonoids estimated from the partitioning between octanol and water. The protection from oxidation in the presence of the colloidal structures (micellar or liposomal) increased with increasing partitioning of a flavonoid towards the hydrophobic environment. The protecting effect of the colloidal structures was more effective at pH 4.5 than at pH 3.5. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
protection, effective, K value, flavonoids, colloidal structures, autoxidation
in
Food Hydrocolloids
volume
22
issue
4
pages
700 - 705
publisher
Elsevier
external identifiers
  • wos:000253838200022
  • scopus:38849093840
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2007.01.016
language
English
LU publication?
yes
id
5c0423e4-3742-4ad0-9b32-724112f46dc8 (old id 1186107)
date added to LUP
2008-09-03 12:36:43
date last changed
2017-04-30 09:38:41
@article{5c0423e4-3742-4ad0-9b32-724112f46dc8,
  abstract     = {Autoxidation of five flavonoids representing range of different hydrophilicities (epicatechin gallate (ECG), (+) catechin((+)Q, epicatechin (EC), epigallocatechin gallate (EGCG) and epigallocatechin (EGC)) in three different aqueous solutions: molecular solution, micellar solution (Tween 20) and liposoml dispersion (soybean lecithin) was monitored by HPLC. The rate of oxidaton of the five flvonoids was higher at pH 4.5 than at pH 3.5. Compared with the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degradation of flavonoids. In the presence of lecithin the autoxidation of all the five flavonoids was slower than in the presence of Tween-20. The effective protection of the colloidal structures was compared the hydrophilicity of the flavonoids estimated from the partitioning between octanol and water. The protection from oxidation in the presence of the colloidal structures (micellar or liposomal) increased with increasing partitioning of a flavonoid towards the hydrophobic environment. The protecting effect of the colloidal structures was more effective at pH 4.5 than at pH 3.5.},
  author       = {Lin, Qin-Lu and Åkesson, Björn and Bergenståhl, Björn},
  issn         = {0268-005X},
  keyword      = {protection,effective,K value,flavonoids,colloidal structures,autoxidation},
  language     = {eng},
  number       = {4},
  pages        = {700--705},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2007.01.016},
  volume       = {22},
  year         = {2008},
}