Research Library

Premium Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
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
SCImago Journal Rank0.782

Seeing content that should not be on Zendy? Contact us.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here