Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil

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期刊论文

作者：

Zhong, J. J.;Ma, L.;Sun, Y. L.;Zhong, H. Y.;Zhou, B.

通讯作者：

Zhou, B

作者机构：

[Zhou, B.; Zhong, J. J.; Sun, Y. L.; Zhong, H. Y.] Hunan Key Lab Forestry Edible Sources Safety & Pro, Changsha 410004, Peoples R China.

[Zhou, B.; Zhong, J. J.; Sun, Y. L.; Zhong, H. Y.] Cent South Univ Forestry & Technol, Changsha 410004, Peoples R China.

[Zhong, J. J.] Hyproca Nutr Co Ltd, Changsha 410004, Peoples R China.

[Ma, L.] Hunan Acad Forestry, Natl Engn Res Ctr Oil-tea Camellia, Changsha 410004, Peoples R China.

[Sun, Y. L.] Hunan Edible Oil Holding Grp Co Ltd, Changsha 410004, Peoples R China.

通讯机构：

[Zhou, B ] H

Hunan Key Lab Forestry Edible Sources Safety & Pro, Changsha 410004, Peoples R China.

Cent South Univ Forestry & Technol, Changsha 410004, Peoples R China.

语种：

英文

关键词：

Antioxidant capacity;Color reversion;Oxidative stability;Phosphatidylethanolamine (PE);Phosphatidylserine (PS);Refined camellia seed oil (RCSO)

期刊：

GRASAS Y ACEITES

ISSN：

0017-3495

年：

2023

卷：

期：

页码：

e500

DOI：

10.3989/gya.0334221

基金类别：

This work is supported by Hunan Province Forestry Science and Technology Innovation Foundation (XLK202101-02), Administration for Market Regulation of Hunan Provincial Science and Technology Plan (2020KJJH55), Program for Science & Technology Innovation Talents of Hunan Province (2019TP1029), and Development of Local Science and Technology guiding by Central Government -Regional Innovation System construction (2020ZYQ036).

机构署名：

本校为通讯机构

院系归属：

食品科学与工程学院

摘要：

SUMMARY: 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 ...

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Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil

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