Effect of Soy-Derived Phospholipid on the Autoxidation of Canola Oil in a Water/Oil Emulsion

The effects of addition of soy-derived phosphatidylcholine (PC), phosphatidylethanolamine (PE), or phosphatidylinositol (PI) and the contribution of their structural segment during iron-catalyzed autoxidation of canola oil in a water/oil (W/O) (1:1, w/w) emulsion were studied by headspace oxygen con...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2016-08, Vol.93 (8), p.1085-1094
Hauptverfasser:	Choe, Jeesu, Choe, Eunok
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antioxidants Autoxidation Barriers Biomaterials Biotechnology Canola Canola oil Chemistry Chemistry and Materials Science Chromatography Emulsion polymerization Emulsions Food Science Gas chromatography Industrial Chemistry/Chemical Engineering Liquid chromatography Original Paper Oxygen Oxygen consumption Phospholipids Soy products
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Zusammenfassung:	The effects of addition of soy-derived phosphatidylcholine (PC), phosphatidylethanolamine (PE), or phosphatidylinositol (PI) and the contribution of their structural segment during iron-catalyzed autoxidation of canola oil in a water/oil (W/O) (1:1, w/w) emulsion were studied by headspace oxygen consumption using gas chromatography and hydroperoxide production by the ferric thiocyanate method. The phospholipid content was monitored by high performance liquid chromatography. Addition of PC and PE significantly ( p
ISSN:	0003-021X 1558-9331
DOI:	10.1007/s11746-016-2855-0