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Role of Individual Phospholipids as Antioxidants a
Author(s) -
OLCOTT H.S.,
VEEN J.
Publication year - 1963
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.1365-2621.1963.tb00203.x
Subject(s) - lecithin , phosphatidyl choline , chemistry , ethoxyquin , antioxidant , phospholipid , menhaden , egg lecithin , chromatography , organic chemistry , biochemistry , fish <actinopterygii> , food science , fish oil , biology , membrane , fishery
SUMMARY Synthetic lecithin (phosphatidyl choline) and cephalin (phosphatidyl ethanolamine) are inactive as antioxidants for menhaden oil at 50°, but when present with added ethoxyquin are very effective synergists. Phosphatidyl inositide also has no antioxidant effect but is a much weaker synergist with ethoxyquin. Purified fish “lecithin” and “cephalin” fractions and a commercial soybean phosphatide preparation act like the synthetic phospholipids. It is concluded that most of the synergistic effects may be attributed to the nitrogenons moieties of lecithin and cephalin.