Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates
Xu Zhang, Ling Ni, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao
Abstract
-hexanoate showed improved cellular antioxidant activity compared to the parent quercetin. Overall, quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by reacting with early intermediates in the lipid oxidation reaction, and quercetin derivatives formed in the process could be with enhanced cellular antioxidant activity. Our results provide novel insight into the inhibitory mechanism of quercetin against the formation of lipid oxidation products.
Topics & Concepts
QuercetinChemistryAldehydeSoybean oilAntioxidantOrganic chemistryLinoleic acidFlavonoidFatty acidLipid peroxidationLipid oxidationOleic acidChromatographyNuclear chemistryFood scienceBiochemistryCatalysisEdible Oils Quality and AnalysisFree Radicals and AntioxidantsPhytochemicals and Antioxidant Activities