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

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