Antioxidant activity of quercetin against metmyoglobin-induced oxidation of fish oil-bile salt emulsion

• Published in: Bioscience, biotechnology, and biochemistry Vol. 61; no. 10; pp. 1634 - 1640
• Main Authors: Hoshino, C. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Tagawa, Y, Wada, S, Oh, J.H, Park, D.K, Nagao, A, Terao, J
• Format: Journal Article
• Language: English
• Published: Tokyo Taylor & Francis 1997; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: ACEITES DE PESCADO; antioxidant; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; Biological and medical sciences; emulsion; Feeding. Feeding behavior; FISH OILS; FISHES; Fundamental and applied biological sciences. Psychology; General pharmacology; HUILE DE POISSON; lipid peroxidation; Medical sciences; PECES; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; POISSON (ANIMAL); quercetin; TOCOFEROLES; TOCOPHEROL; TOCOPHEROLS; Vertebrates: anatomy and physiology, studies on body, several organs or systems; α-tocopherol; Digestive system; Pharmacognosy; Model study; Lipids; α-Tocopherol; Antioxidant; Fish oil; In vitro; Synergism; Biological activity; Radical trapping; Emulsion; Plant origin; Quercetin; Food; Peroxidation; emulsion; quercetin; antioxidant; lipid peroxidation; α-tocopherol
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.61.1634

The antioxidative effect of quercetin was examined in metmyoglobin-induced oxidation of a fish oil-bile salt emulsion (average diameter of particles; 2.0 mu-m) to evaluate its effectiveness during the digestion of highly oxidizabile oils. The activity of quercetin increased with the lowering of the initial peroxide value (PV) of the oil and its effectiveness was superior to that of alpha-tocopherol. A synergistic antioxidant effect was observed upon the addition of quercetin and alpha-tocopherol irrespective of the initial PV of the oils, and quercetin was consumed faster than alpha-tocopherol. The loss of quercetin was larger than that of alpha-tocopherol when cumene hydroperoxide and metmyoglobin were mixed in a trimyristin-bile salt emulsion. In an ultrafiltration experiment on emulsified oil with a membrane filter of 100mm pore size, the recovery of quercetin in the filtrate was higher than that of alpha-tocopherol. These data suggest that quercetin was an antioxidant in the digestion of fish oil. The effectiveness seems to come from its distribution in the emulsified oil, different from that of alpha-tocopherol, and its ability to scavenge radicals generated from the reaction of lipid hydroperoxides with metmyoglobin