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Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
Author(s) -
Hudson Bertram J. F.,
Mahgoub Salah E. O.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320219
Subject(s) - phosphatidylethanolamine , phosphatidylcholine , chemistry , tocopherol , biochemistry , phospholipid , quercetin , antioxidant , oxidative phosphorylation , food science , vitamin e , membrane
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.