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Effects of Phosphatidylcholine and Phosphatidylethanolamine from Egg Yolk on Thermal Oxidation of Canola Oil  

Kim, Kang-Hyun (Department of Food and Nutrition, Inha University)
Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.6, 2008 , pp. 611-620 More about this Journal
Abstract
The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at $180^{\circ}C$. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.
Keywords
phosphatidylcholine; phosphatidylethanolamine; canola oil; oxidation; heating;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 4
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