Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates.

@article{Zhang2021QuercetinIT,
  title={Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates.},
  author={Xu Zhang and Ling Ni and Yamin Zhu and Ning Liu and Daming Fan and Mingfu Wang and Yueliang Zhao},
  journal={Journal of agricultural and food chemistry},
  year={2021}
}
In this research, we studied the inhibitory mechanism of quercetin, one popular phenolic compound, against aldehyde formation in thermally treated soybean oil. It was found that quercetin reduced unsaturated aldehyde formation significantly, with the inhibitory effect decreased with the extension of the heating time. Meanwhile, quercetin had minimum effects on the fatty acid profile compared to untreated samples. Some new phenolic derivatives were formed in thermally treated soybean oil with… 
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