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

  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},
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… 
Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil
In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural
Effect of Acrolein, a Lipid Oxidation Product, on the Formation of the Heterocyclic Aromatic Amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Model Systems and Roast Salmon Patties.
The effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was investigated in a chemical model
Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion
Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to


Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives.
Overall, quercetin could be used as a safe dietary polyphenol to inhibit lipid oxidation and may render improved bioactivity to humans, which needs further investigation.
Preparation of quercetin esters and their antioxidant activity.
The derivatives of quercetin may show better antioxidant activity in lipophilic media and display improved absorption and bioavailability in the body once consumed.
Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics.
Data suggested that lipid-derived carbonyl-phenol adducts are formed in food products under standard cooking conditions and pointed to a possible protective role of food polyphenols, which might contribute to the removal of toxicologically relevant aldehydes produced during deep-frying.
Abstract:  While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer
Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements.
The CAA assay is a more biologically relevant method than the popular chemistry antioxidant activity assays because it accounts for some aspects of uptake, metabolism, and location of antioxidant compounds within cells.
8‐C‐(E‐phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation
The results demonstrate that 8-CEPQ, a novel quercetin derivative, could be formed in onion/beef soup and inhibited colon cancer cell growth by inducing autophagic cell death through ERK activation.
Estimation of the antioxidant activities of flavonoids from their oxidation potentials.
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    Analytical sciences : the international journal of the Japan Society for Analytical Chemistry
  • 2001
A quantitative structure-activity relationship was obtained to describe the AA of flavonoids, and IC50 represents the concentration for 50% inhibition of LPO, and P represents the octanol/water partition coefficient.