Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Abstract

Summary To evaluate the effect of Chinese quince proanthocyanidins (PAs) on the physical and oxidative stability of sunflower oil‐in‐water (O/W) emulsions during storage, three proanthocyanidin (PA)‐rich extracts, namely water extract (WE), ethanol extract (EE), and acetone extract (AE), were prepared. When added to O/W emulsions, all the three extracts inhibited the increase in droplet size and the absolute zeta‐potential value during storage (55 °C, 24 days). All three extracts also exhibited superior antioxidative activity in the O/W emulsions. WE showed the highest efficacy in retarding lipid oxidation as proved by its lower conjugated dienes (8.18 ± 0.49 mmol L−1) and thiobarbituric substances values (0.68 ± 0.0025 mg MDA L−1), and such efficacy was similar to that of BHA at the same level. Lower molecular weight and degree of polymerisation have a positive effect on antioxidant activity of PA‐rich extracts. According to these results, all three PA‐rich extracts are potential natural antioxidants for improving the stability of food‐grade emulsions.

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis

“…In addition, the absence of PD structures in BMP was observed. Results of HSQC analysis suggest that the PAs in the three samples were mainly B-type PC, which is consistent with results of a previous study (Lv et al, 2021).…”

“…Thus, nding and developing ways to isolate and extract the polyphenols from Chinese quince would bene t industry and increase the value and utilization rate of Chinese quince fruits. Proanthocyanidins (PAs), are a group of phenolic compounds derived from avan-3-ols monomers (catechin or epicatechin) (Lv et al, 2021). PAs have been widely studied for their high biological activities.…”

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

“…PAs, are a group of natural phenolic compounds derived from flavan-3-ols monomers (catechin or epicatechin) (Lv et al, 2021), which are secondary metabolites in the synthesis of flavonoids (Wang et al, 2022). Currently, PAs are widely used in food, pharmaceutical and cosmetic applications due to their strong biological activities (Wojdyło et al, 2018).…”

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

“…It is worth noting that PA‐100 and PA‐140 were both effective in inhibiting aldehyde productions of frying oil, indicating that PAs strongly inhibited or even eliminated aldehydes (Zhang et al., 2021). Another report has similarly demonstrated that PAs from Chinese quince had the ability to interrupt oil degradation and inhibit aldehyde formation in emulsion systems by scavenging free radicals (Lv et al., 2021).…”

“…The main ingredients in Tea‐PP are catechin and epicatechin. PAs are formed by condensation of flavan‐3‐ols monomers, such as catechin and epicatechin (Lv et al., 2021; Wang et al., 2022). But unlike Tea‐PP, PAs are composed of monomers, oligomers and polymers (Hamauzu et al., 2005).…”