Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives

In this research, we studied the antioxidative properties and chemical changes of quercetin in fish oil during accelerated storage at 60 °C for 5 days. Gas chromatography (GC) analysis showed that quercetin inhibited aldehyde formation and unsaturated fatty acid oxidation in fish oil significantly;...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2021-01, Vol.69 (3), p.1057-1067
Hauptverfasser:	Liu, Shaojun, Zhu, Yamin, Liu, Ning, Fan, Daming, Wang, Mingfu, Zhao, Yueliang
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Esters - chemistry Fatty Acids, Nonesterified - chemistry Fish Oils - chemistry Food Additives - chemistry Food and Beverage Chemistry/Biochemistry Hot Temperature Molecular Structure Oxidation-Reduction Quercetin - chemistry
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