Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extracts

Osojnik Črnivec, Ilja Gasan (author), Skrt, Mihaela (author), Polak, Tomaž (author), Šeremet, Danijela (author), Mrak, Polona (author), Komes, Draženka (author), Vrhovšek, Urška (author), Poklar Ulrih, Nataša (author)

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.

• Language: English
• Keywords: quercetin, quercetin-rich onion extract, stability, encapsulation, liposomes
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2024
• Number of pages: 10 str.
• Numbering: Vol. 459, art. 140347
• PID: 20.500.12556/RUL-159519
• UDC: 664.0+641.1:635.25:615.014.6
• ISSN on article: 0308-8146
• DOI: 10.1016/j.foodchem.2024.140347
• COBISS.SI-ID: 200854275
• Publication date in RUL: 11.07.2024

Record is a part of a journal

• Title: Food chemistry
• Shortened title: Food chem.
• Publisher: Elsevier
• ISSN: 0308-8146
• COBISS.SI-ID: 6385415

Licences

• License: CC BY-NC 4.0, Creative Commons Attribution-NonCommercial 4.0 International
• Link: http://creativecommons.org/licenses/by-nc/4.0/
• Description: A creative commons license that bans commercial use, but the users don’t have to license their derivative works on the same terms.

Secondary language

• Language: Slovenian
• Keywords: čebula, čebulni olupki, kvercetin, enkapsulacija