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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1186107
- author
- Lin, Qin-Lu
; Åkesson, Björn
LU
and Bergenståhl, Björn
LU
- organization
- publishing date
- 2008
- 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
- 2016-04-01 12:29:42
- date last changed
- 2025-01-02 20:00:25
@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}},
keywords = {{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}},
doi = {{10.1016/j.foodhyd.2007.01.016}},
volume = {{22}},
year = {{2008}},
}