Abstract
AbstractWistar 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. Copyright © 2005 Society of Chemical Industry
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
