Cargando…

New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine

It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both reductions and enhancements in the antioxidant effica...

Descripción completa

Detalles Bibliográficos
Autores principales:	Velasco, Joaquín, Gil, María-Jesús, Wen, Yun-Qi, García-González, Aída, Ruiz-Méndez, María-Victoria
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669491/ https://www.ncbi.nlm.nih.gov/pubmed/38001846 http://dx.doi.org/10.3390/antiox12111993

Ejemplares similares

Phenolic Compounds in Brassica Vegetables
por: Cartea, María Elena, et al.
Publicado: (2010)

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
por: Ruiz-Méndez, María-Victoria, et al.
Publicado: (2021)

Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
por: Li, Zhifeng, et al.
Publicado: (2018)

Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil
por: García-González, Aída, et al.
Publicado: (2021)

Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
por: MAZZUCOTELLI, Cintia Anabela, et al.
Publicado: (2022)

Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables
por: Hu, Wenzhong, et al.
Publicado: (2022)

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil
por: Velasco, Joaquín, et al.
Publicado: (2023)

Interaction of Phenol-Soluble Modulins with Phosphatidylcholine Vesicles
por: Duong, Anthony C., et al.
Publicado: (2012)

Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants
por: Tsouko, Erminda, et al.
Publicado: (2019)

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
por: Holgado, Francisca, et al.
Publicado: (2021)

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds
por: Zeng, Yu, et al.
Publicado: (2023)

New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water
por: Fernández-Prior, María África, et al.
Publicado: (2020)

Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil
por: Wang, Xiaoqin, et al.
Publicado: (2020)

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics
por: Geana, Elisabeta-Irina, et al.
Publicado: (2023)

Phenolic Compounds as Potential Antioxidant
por: Pourreza, Nahid
Publicado: (2013)

Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition
por: Alberdi-Cedeño, Jon, et al.
Publicado: (2020)

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
por: Garcia-Salas, Patricia, et al.
Publicado: (2010)

Drought stress enhances nutritional and bioactive compounds, phenolic acids and antioxidant capacity of Amaranthus leafy vegetable
por: Sarker, Umakanta, et al.
Publicado: (2018)

Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds
por: Moreno Gracia, Blanca, et al.
Publicado: (2021)

Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity
por: Galani, Joseph H. Y., et al.
Publicado: (2017)

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
por: De-Montijo-Prieto, Soumi, et al.
Publicado: (2021)

Biological effects of olive oil phenolic compounds on mitochondria
por: Blanco-Benítez, Mercedes, et al.
Publicado: (2022)

Antioxidant Phenolic Compounds of Dracaena Cambodiana
por: Luo, Ying, et al.
Publicado: (2010)

Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition
por: Tiveron, Ana P., et al.
Publicado: (2012)

Spectrophotometric Determination of Phenolic Antioxidants in the Presence of Thiols and Proteins
por: Avan, Aslı Neslihan, et al.
Publicado: (2016)

Characterization of Retinol Stabilized in Phosphatidylcholine Vesicles with and without Antioxidants
por: Chmykh, Yekaterina G., et al.
Publicado: (2020)

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
por: Pinto, Teresa, et al.
Publicado: (2021)

Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine
por: Nadeem, Muhammad, et al.
Publicado: (2017)

Phenolic compounds, essential oil composition, and antioxidant activity of Angelica purpurascens (Avé-Lall.) Gill
por: ALKAN TÜRKUÇAR, Semra, et al.
Publicado: (2021)

Chemo-Enzymatic Synthesis of Renewable Sterically-Hindered Phenolic Antioxidants with Tunable Polarity from Lignocellulose and Vegetal Oil Components
por: Hollande, Louis, et al.
Publicado: (2018)

Oil palm vegetation liquor: a new source of phenolic bioactives
por: Sambanthamurthi, Ravigadevi, et al.
Publicado: (2011)

The Effects of the Structure and Composition of the Hydrophobic Parts of Phosphatidylcholine-Containing Systems on Phosphatidylcholine Oxidation by Ozone
por: Rudolphi-Skórska, Elżbieta, et al.
Publicado: (2017)

Phenolic Compounds and Antioxidant Activities of Liriope muscari
por: Li, Wen Jie, et al.
Publicado: (2012)

Antioxidant Activity of Synthetic Polymers of Phenolic Compounds
por: Nagarajan, Subhalakshmi, et al.
Publicado: (2020)

Content of Phenolic Compounds in Meadow Vegetation and Soil Depending on the Isolation Method
por: Ziolkowska, Anna, et al.
Publicado: (2020)

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils
por: Fanali, Chiara, et al.
Publicado: (2018)

Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation
por: García-Martínez, Olga, et al.
Publicado: (2016)

Wine and Olive Oil Phenolic Compounds Interaction in Humans
por: Boronat, Anna, et al.
Publicado: (2018)

Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin
por: Vazquez, Lua, et al.
Publicado: (2021)

Elucidation of Phosphatidylcholine Composition in Krill Oil Extracted from Euphausia superba
por: Winther, Bjørn, et al.
Publicado: (2010)

Cannot write session to /tmp/vufind_sessions/sess_rti40jfp4ic4tsuk5a76bampiq