The effect of naringenin-phospholipid complex on thermal oxidative stability of soybean oil under heating condition.

Naringenin (NGE), a typical flavanone abundant in citrus fruits, exhibits remarkable antioxidant activities. However, its low solubility in oil restricts its widespread use in inhibiting lipid oxidation. In this study, we present a novel and effective approach to address this limitation by developing a naringenin-phospholipid complex (NGE-PC COM). Comprehensive analytical techniques including Fourier transform infrared (FTIR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were employed to confirm the formation of the NGE-PC COM and elucidate the interaction mechanism between NGE and phospholipids molecules. Notably, the oil-solubility of NGE was significantly enhanced by approximately 2700-fold when formulated as a phospholipid complex in soybean oil. The improved oil-solubility of NGE-PC COM enabled effective inhibition of oil thermal oxidation under high temperature conditions. Generally, this investigation proposed a novel and promising strategy for employing flavanones with strong antioxidant activities to enhance the thermal oxidative stability of edible oil during heating processes.

(Aqua-2κO)bis(2,2'-bipyridine-1κ2N,N'){µ-N-[3-(dimethylamino)propyl]-N'-(2-oxidophenyl)oxamidato(3-)-1:2κ2O,O':κ4O'',N,N',N''}copper(II)nickel(II) perchlorate.

The title complex, [CuNi(C(13)H(16)N(3)O(3))(C(10)H(8)N(2))(2)(H(2)O)]ClO(4), has a cis-oxamide-bridged heterobinuclear cation, with a Cu···Ni separation of 5.3297 (6) Å, counterbalanced by a disordered perchlorate anion. The Cu(II) and Ni(II) cations are located in square-pyramidal and octahedral coordination environments, respectively. The complex molecules are assembled into a three-dimensional supramolecular structure through hydrogen bonds and π-π stacking interactions. The influence of the two types of metal cation on the supramolecular structure is discussed.