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

Autor:	J.J. Zhong, L. Ma, Y.L. Sun, H.Y. Zhong, B. Zhou
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2023
Předmět:	Antioxidant capacity Color reversion Oxidative stability Phosphatidylethanolamine (PE) Phosphatidylserine (PS) Refined camellia seed oil (RCSO) Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 74, Iss 2 (2023)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.0334221
Popis:	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.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/d2f7beab7dc644c0944ddaafe4d96d7b Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF