Premium
The Oxidation of Lipids in Thin Filmss a
Author(s) -
TOGASHI H. J.,
HENICK A. S.,
KOCH ROBERT B.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00790.x
Subject(s) - phospholipid , chemistry , gelatin , lipid oxidation , lipid peroxidation , biochemistry , antioxidant , food science , membrane
SUMMARY A model system of thin films of lipid supported on dry gelatin plates was used for studying rates of lipoxidation. Variations in the nature of the gelatins used in the supporting surfaces showed significant differences in protective action against lipid oxidation. It is suggested that the observed differences may be due to differences in the orienting effects of the surfaces. Gamma‐tocopherol was found to be an effective inhibitor of the oxidation of the films. Synthetic phenolic antioxidants were not nearly as effective. Phospholipid in large concentration was also an effective inhibitor.