Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extractsOsojnik Črnivec, Ilja Gasan (Avtor) Skrt, Mihaela (Avtor) Polak, Tomaž (Avtor) Šeremet, Danijela (Avtor) Mrak, Polona (Avtor) Komes, Draženka (Avtor) Vrhovšek, Urška (Avtor) Poklar Ulrih, Nataša (Avtor) quercetinquercetin-rich onion extractstabilityencapsulationliposomesQuercetin is a flavonoid that occurs in many types of fruit and vegetables and is stable for no longer than 4.5 h in the investigated pH range (6.0–8.0), even at 4 °C in the dark. At higher temperatures, the degradation/oxidation process is much faster. Simple but effective proliposomal encapsulation was used to protect the quercetin from environmental conditions such as pH. With this approach, 65 to 90% of pure quercetin and quercetin-rich onion extract was kept after >60 days under conditions that favoured its oxidation (pH 7.4). In addition, the encapsulated quercetin decreases the lipid peroxidation induced by pulsed UV light by >50%. At a mass ratio of 1:100 quercetin to lipids (w/w), the liposomes remained intact in solutions for six months. Quercetin in lipid bilayers simultaneously protects the unsaturated lipids from peroxidation.20242024-07-11 11:31:52Članek v reviji159519UDK: 664.0+641.1:635.25:615.014.6ISSN pri članku: 0308-8146DOI: 10.1016/j.foodchem.2024.140347COBISS_ID: 200854275sl