Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
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Authors: | Armelle?Judde Email author" target="_blank">Pierre?VilleneuveEmail author Anne?Rossignol-Castera Anne?Le?Guillou |
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Affiliation: | 1.ITERG-Institut des Corps Gras,Pessac,France;2.Danone Vitapole,Palaiseau Cedex,France;3.CIRAD-AMIS,Montpellier Cedex 5,France |
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Abstract: | The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content.
Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was
observed to depend on the phospholipid content of the tested lecithins and the FA composition of the tested oils. Better results
were obtained with lecithin samples containing high proportions of PC and PE. Indeed, the main antioxidant mechanism of lecithins
was due to a synergistic effect between amino-alcohol phospholipids and γ- and δ-tocopherols. No synergism was observed with
α-tocopherols, especially when the tested oil was rich in linoleic acid. Therefore, the antioxidant protection of lecithins
was not effective for sunflower oil. Finally, the use of fractionated or enriched lecithins was not clearly advantageous compared
to standard oil lecithins. |
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Keywords: | Antioxidant phospholipids soya lecithin synergism tocopherols |
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