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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin

Shui-Zhong LuoSchool of Food Science and Engineering, Hefei University of Technology, Hefei, China;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, ChinaCorrespondence[email protected]
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Sa-Sa ChenQiaqia Food Co., Ltd., Hefei, ChinaView further author information
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Li-Hua PanSchool of Food Science and Engineering, Hefei University of Technology, Hefei, ChinaView further author information
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Xin-Sheng QinSchool of Food Science and Engineering, Hefei University of Technology, Hefei, ChinaView further author information
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Zhi ZhengSchool of Food Science and Engineering, Hefei University of Technology, Hefei, China;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, ChinaView further author information
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Yan-Yan ZhaoSchool of Food Science and Engineering, Hefei University of Technology, Hefei, China;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, ChinaView further author information
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Min PangSchool of Food Science and Engineering, Hefei University of Technology, Hefei, China;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, ChinaView further author information
&
Shao-Tong JiangSchool of Food Science and Engineering, Hefei University of Technology, Hefei, China;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, ChinaView further author information
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Pages 1627-1636 | Received 14 Feb 2017, Accepted 02 Jul 2017, Published online: 21 Dec 2017

Citations (12)

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Eduardo Leonarski, Karina Cesca, Débora de Oliveira & Acácio A. F. Zielinski. (2023) A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Critical Reviews in Food Science and Nutrition 63:24, pages 6777-6796.
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Maxwell D. Erickson, Dmytro P. Yevtushenko & Zhen-Xiang Lu. (2023) Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. Food Reviews International 39:7, pages 4665-4696.
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Yun Wang, David Julian McClements, Long Chen, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao & Zhengyu Jin. (2023) Progress on molecular modification and functional applications of anthocyanins. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Anda Elena Tanislav, Andreea Pușcaș, Vlad Mureșan & Elena Mudura. (2023) The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery. Critical Reviews in Food Science and Nutrition 0:0, pages 1-27.
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Slaven Jurić, Marina Jurić, Żaneta Król-Kilińska, Kristina Vlahoviček-Kahlina, Marko Vinceković, Verica Dragović-Uzelac & Francesco Donsì. (2022) Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International 38:8, pages 1735-1790.
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Articles from other publishers (7)

Karina Jasińska, Agata Fabiszewska, Ewa Białecka-Florjańczyk & Bartłomiej Zieniuk. (2022) Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins. Antioxidants 11:8, pages 1528.
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Xue‐Chen Pei, Fa‐Wen Yin, Xu Zhong, Hui‐Lin Liu, Liang Song, Guan‐Hua Zhao, Yong‐Fu Wang & Da‐Yong Zhou. (2022) Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil. Food Science & Nutrition 10:8, pages 2804-2812.
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Marko Vinceković & Slaven Jurić. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences 469 490 .
Dianyu Yu, Yan Chen, Xing Chen, Yunyan Huang, Liqi Wang, Mingzhe Pan & Walid Elfalleh. (2021) Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach. International Journal of Food Engineering 17:8, pages 583-594.
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Xiang Li, Feiying Zhu & Zhiwen Zeng. (2021) Effects of different extraction methods on antioxidant properties of blueberry anthocyanins. Open Chemistry 19:1, pages 138-148.
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Mohamed Fawzy RamadanMohamed Fawzy Ramadan. 2021. Pheno-phospholipids and Lipo-phenolics. Pheno-phospholipids and Lipo-phenolics 35 63 .
Liliana G. Mendoza-Sánchez, Maribel Jiménez-Fernández, Guiomar Melgar-Lalanne, Gustavo F. Gutiérrez-López, Andrés Hernández-Arana, Francisco Reyes-Espinosa & Humberto Hernández-Sánchez. (2019) Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties. Journal of Agricultural and Food Chemistry 67:11, pages 3256-3265.
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