{"title":"Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil","authors":"J. Zhong, L. Ma, Y.L. Sun, H. Zhong, B. Zhou","doi":"10.3989/gya.0334221","DOIUrl":null,"url":null,"abstract":"Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3989/gya.0334221","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1
Abstract
Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.
期刊介绍：
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality
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