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Premium Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
Author(s)
Hudson Bertram J. F.,
Mahgoub Salah E. O.
Publication year1981
Publication title
journal of the science of food and agriculture
Resource typeJournals
PublisherJohn Wiley & Sons
Abstract Based on oxygen absorption induction periods, the phospholipids, phosphatidylcholine and phosphatidylethanolamine, have been shown to exert a deleterious effect on the stability of lard. However, when these phospholipids are used in combination with the naturally‐occurring antioxidants, α‐tocopherol and/or quercetin, a very substantial improvement in oxidative stability can be observed. This form of synergistic interaction has been shown to account for the remarkable stability exhibited by leaf lipids.
Subject(s)antioxidant , biochemistry , chemistry , food science , membrane , oxidative phosphorylation , phosphatidylcholine , phosphatidylethanolamine , phospholipid , quercetin , tocopherol , vitamin e
Language(s)English
SCImago Journal Rank0.782
H-Index142
eISSN1097-0010
pISSN0022-5142
DOI10.1002/jsfa.2740320219

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