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

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.0334221

J. Zhong, L. Ma, Y.L. Sun, H. Zhong, B. Zhou

引用次数: 1

Abstract

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.

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磷脂酰乙醇胺和磷脂酰丝氨酸对茶籽油抗氧化能力、氧化稳定性和颜色还原的影响

非水合磷脂作为促氧化剂可能会导致植物油质量下降。研究了磷脂酰乙醇胺（PE）和磷脂酰丝氨酸（PS）对精制山茶籽油（RCSO）氧化稳定性、抗氧化能力和返色性的影响。添加PE/PS可以提高RCSO的氧化稳定性和抗氧化能力，但不是RCSO变色的关键因素。结果清楚地表明，PE和PS在山茶籽油中不是抗氧化剂，而是抗氧化剂，本研究的结果将有助于延长山茶籽油的保质期和在适度精炼过程中保留磷脂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality