Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio

Food Chemistry

Volumn 174, Issue , 2015, Pages 124-131

  Yang, Dan ^a   Wang, Xiang Yu ^a   Gan, Lu Jing ^c   Zhang, Hua ^b,c   Shin, Jung Ah ^c   Lee, Ki Teak ^c   Hong, Soon Taek ^c  

^a Health Food Safety   (China)

^b YANBIAN UNIVERSITY   (China)

^c Chungnam National University   (South Korea)

Author keywords

Antioxidant capacity; Emulsion stability; Flavonoid glycosides; Ginkgo biloba; Structured lipid

Indexed keywords

AGGLOMERATION; ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE ANALYSIS; PHENOLS; SUGARS;

ANTIOXIDANT CAPACITY; EMULSION STABILITY; FLAVONOID GLYCOSIDES; GINKGO BILOBA; STRUCTURED LIPIDS;

OIL SHALE;

ADRENOCHROME; FERRIC CHLORIDE; FLAVONOID; FLAVONOID GLYCOSIDE; GALLIC ACID; GINKGO BILOBA EXTRACT; LIPID; OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; QUERCETIN; RESIN; TROLOX C; VEGETABLE OIL; WATER; WATER OIL CREAM; ANTIOXIDANT; EMULSION; GLYCOSIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; DPPH RADICAL SCAVENGING ASSAY; EMULSION; FRACTIONATION; GINKGO BILOBA; IC50; LIPID OXIDATION; NONHUMAN; OXIDATION; PARTICLE SIZE; PLANT LEAF; PURIFICATION; CHEMISTRY; OXIDATION REDUCTION REACTION;

GINKGO BILOBA;

ANTIOXIDANTS; EMULSIONS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FLAVONOIDS; GINKGO BILOBA; GLYCOSIDES; LIPIDS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS;

EID: 84911367577     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.036     Document Type: Article

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