20.500.12556/RUL-159519 Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extracts Quercetin 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. quercetin quercetin-rich onion extract stability encapsulation liposomes čebula čebulni olupki kvercetin enkapsulacija true false true Angleški jezik Slovenski jezik Članek v reviji 2024-07-11 11:31:52 2024-07-11 11:31:54 2024-08-28 12:52:46 0000-00-00 00:00:00 2024 0 0 10 str. art. 140347 Vol. 459 Nov. 2024 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.0+641.1:635.25:615.014.6 0308-8146 10.1016/j.foodchem.2024.140347 200854275 1-s2.0-S0308814624019976-main.pdf 1-s2.0-S0308814624019976-main.pdf 1 66FFE77349598EDF0A0E8DAAB80A83E8 9aae08965d44775a5b7cd436687a145c8ba12638dfa0c5b76798033de20ab661 b0ac164d-3f68-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187556 https://www.sciencedirect.com/science/article/pii/S0308814624019976 0 64f21fb2-3f68-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187555 Biotehniška fakulteta 0 0 0