Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations

Camelina oil (Coil) contains 50–60% of polyunsaturated fatty acids which are susceptible to oxidation. In this work, addition phospholipids (0–20 mg/g) was assessed improve the solubility quercetin in Coil and enhance its oxidative stability. Results showed that increased up 7.7-fold by phospholipid addition. The correlated concentration reached a maximum value 1 298 ?g/g. phospholipid-quercetin formulations stability, measured at 60 °C, from 24 h 115 h. saturated with only (168 ?g/g) did not significantly increase whereas alone extended oxidation lag time 40 This work successfully developed solvent-free method for improving