Quercetin properties as a functional ingredient in omega-3 enriched fish gels fed to rats
Wistar rats were fed with surimi gels containing either sunflower oil, fish oil (ω3), and the same formulation additionally supplemented with 1.05 g kg-1 quercetin (ω3-Q). Antioxidant capacity was highest in gels with added quercetin when measured by the ferric-reducing/antioxidant power (FRAP) meth...
| Authors: | , , , , |
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| Format: | article |
| Status: | Versión enviada para evaluación y publicación |
| Publication Date: | 2005 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::c850c53b5d56c45a66afa985a6bac659 |
| Online Access: | http://hdl.handle.net/10261/88615 |
| Access Level: | Open access |
| Keyword: | Antioxidants Bioavailability Surimi Quercetin Lipid stability |
| Summary: | Wistar rats were fed with surimi gels containing either sunflower oil, fish oil (ω3), and the same formulation additionally supplemented with 1.05 g kg-1 quercetin (ω3-Q). Antioxidant capacity was highest in gels with added quercetin when measured by the ferric-reducing/antioxidant power (FRAP) method, but not by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. Lipid stability was not enhanced by quercetin since commercial fish oil already contains stabilizers. Quercetin modified neither rheological properties nor water-holding capacity of the gels; however, it produced a large increase in yellowness (b*). Serum lipid profile of rats was not significantly different. Total serum antioxidant capacity by FRAP was significantly increased only in the ω3-Q group. Plasma malondialdehyde was similar in the ω3 and ω3-Q groups, indicating no prooxidative effect of quercetin in vivo. These results suggest that quercetin might be used as a food ingredient in fish gel to improve some nutritional properties of the gel. © 2005 Society of Chemical Industry. |
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