Antioxidant synergy of alpha-tocopherol and phospholipids

The prevention of oxidation of a refined sardine oil by α‐tocopherol at 0.04%, by several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] at 0.5%, as well as by combinations of α‐tocopherol with each phospholipid, was investigated. The evolution of the o...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1999-08, Vol.76 (8), p.905-913
Hauptverfasser:	Bandarra, N.M, Campos, R.M, Batista, I, Nunes, M.L, Empis, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biological and medical sciences Cardiolipin Fat industries Fish and seafood industries fish oils Food additives Food industries food preservation Fundamental and applied biological sciences. Psychology General aspects Lecithin Mixtures Oxidation Oxidation process Oxidation resistance Phosphatidylcholine Phosphatidylethanolamine Phospholipids sardine oil Synergistic effect Tocopherol α‐tocopherol
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