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FATTY ACID ANALYSIS AS A FUNCTION OF PHOTO‐OXIDATION IN EGG YOLK LECITHIN VESICLES
Author(s) -
Dearden S. J.,
Hunter T. F.,
Philp J.
Publication year - 1985
Publication title -
photochemistry and photobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.818
H-Index - 131
eISSN - 1751-1097
pISSN - 0031-8655
DOI - 10.1111/j.1751-1097.1985.tb03474.x
Subject(s) - lecithin , degree of unsaturation , yolk , chemistry , fatty acid , function (biology) , egg lecithin , lipid oxidation , biochemistry , chromatography , food science , biology , microbiology and biotechnology , antioxidant
— The photo‐oxidation by O 2 ( 1 Δ g ) of individual lipid components in egg yolk lecithin is examined as a function of time. The rate of oxidation is correlated with the degree of unsaturation in the fatty‐acid chains.