Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations

Author:

Garcia-Mendoza Maria del Pilar,Espinosa-Pardo Faber Ariel,Savoire Raphaëlle,Harscoat-Schiavo ChristelleORCID,Cansell Maud,Subra-Paternault Pascale

Funder

Fundación para el futuro de Colombia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. On the solubility of quercetin;Abraham;Journal of Molecular Liquids,2014

2. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation;Becker;Food Chemistry,2007

3. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils: Supramolecular chemistry of lipid oxidation;Budilarto;European Journal of Lipid Science and Technology,2015

4. Antioxidant activity of (−)-epigallocatechin gallate-phospholipid complex;Chen;Modern Food Science and Technology,2015

5. Potential of excipient emulsions for improving quercetin bioaccessibility and antioxidant activity: An in vitro study;Chen;Journal of Agriculture and Food Chemistry,2016

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