Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil

被引：0

作者：

Zhong, J. J. ^{[1
,2
,3
]}

Ma, L. ^{[4
]}

Sun, Y. L. ^{[1
,2
,5
]}

Zhong, H. Y. ^{[1
,2
]}

Zhou, B. ^{[1
,2
]}

机构：

[1] Hunan Key Lab Forestry Edible Sources Safety & Pr, Changsha 410004, Peoples R China

[2] Cent South Univ Forestry & Technol, Changsha 410004, Peoples R China

[3] Hyproca Nutr Co Ltd, Changsha 410004, Peoples R China

[4] Hunan Acad Forestry, Natl Engn Res Ctr Oil Tea Camellia, Changsha 410004, Peoples R China

[5] Hunan Edible Oil Holding Grp Co Ltd, Changsha 410004, Peoples R China

来源：

GRASAS Y ACEITES | 2023年 / 74卷 / 02期

关键词：

Antioxidant capacity; Color reversion; Oxidative stability; Phosphatidylethanolamine (PE); Phosphatidylserine (PS); Re-fined camellia seed oil (RCSO); VIRGIN OLIVE OIL; PHOSPHOLIPIDS; RAPESEED; ACID;

D O I：

10.3989/gya.0334221

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.

引用

页数：14

共 30 条

[1] Exploitation of Soybean Oil Acid Degumming Waste: Biocatalytic Synthesis of High Value Phospholipids [J].

Allegretti, Chiara ;

Bono, Andrea ;

D'Arrigo, Paola ;

Gatti, Francesco G. ;

Marzorati, Stefano ;

Rossato, Letizia A. M. ;

Serra, Stefano ;

Strini, Alberto ;

Tessaro, Davide .

CHEMISTRYSELECT, 2021, 6 (34) :9157-9163

[2] Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil [J].

Anjum, Fozia ;

Anwar, Farooq ;

Jamil, Amer ;

Iqbal, M. .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2006, 83 (09) :777-784

[3] Canola Proteins Used as Co-Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats [J].

Bourgeois, Christine ;

Couedelo, Leslie ;

Subirade, Muriel ;

Cansell, Maud .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (09)

[4] Phospholipids in foods: prooxidants or antioxidants? [J].

Cui, Leqi ;

Decker, Eric A. .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (01) :18-31

[5] Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil [J].

Durmaz, Goekhan ;

Karabulut, Ihsan ;

Topcu, Ali ;

Asilturk, Meltem ;

Kutlu, Tuerkan .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2010, 87 (04) :401-409

[6] Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphellyl-1-picrylhydrazyl radical [J].

Espín, JC ;

Soler-Rivas, C ;

Wichers, HJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (03) :648-656

[7] Enzymatic modification of phospholipids for functional applications and human nutrition [J].

Guo, Z ;

Vikbjerg, AF ;

Xu, XB .

BIOTECHNOLOGY ADVANCES, 2005, 23 (03) :203-259

[8] Membrane-based simultaneous degumming and deacidification of vegetable oils [J].

Hafidi, A ;

Pioch, D ;

Ajana, H .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2005, 6 (02) :203-212

[9] Antioxidative activity of amino phospholipids and phospholipid/amino acid mixtures in edible oils as determined by the Rancimat method [J].

Hidalgo, Francisco J. ;

Leon, M. Mercedes ;

Zamora, Rosario .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (15) :5461-5467

[10] THE ANTIOXIDANT EFFECTS OF PHOSPHOLIPIDS ON PERILLA OIL [J].

KASHIMA, M ;

CHA, GS ;

ISODA, Y ;

HIRANO, J ;

MIYAZAWA, T .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (02) :119-122

← 1 2 3 →