Stabilization Of Fats With Natural Antioxidants. Part 4. Antioxidative Effect of Soybean Phospholipids

Pokorný, Jan; Luan, Nguyen-Thien; Svobodová, Hana; Janícék, G.

doi:10.1002/food.19760200258

Cited by 5 publications

(1 citation statement)

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“…Gutfinger (28) showed that olive oil extracted with chloroform-methanol was more stable than mechanically pressed oil and attributed the stability to the higher content of phenolic compounds in the solvent-extracted oil (321-574 ppm) compared with the pressed oil (50-159 ppm). Pokorny' et al (29) claimed that the apparent antioxidative activity of isolated plant phospholipids may be due to contaminating phenolic compounds. Apart from the mention of trace amounts of ferulic acid in one sesame oil sample (12), there are no reports in the literature about the contents of phenolics in sesame seeds.…”

Section: Resultsmentioning

confidence: 99%

The effects of extraction methods on sesame oil stability

Kamal‐Eldin

Appelqvist

1995

J Americ Oil Chem Soc

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The oxidative stability of sesame oil, as measured by the Rancimat test, was shown to be dependent on extraction methods and seed pre-treatment. Oils extracted from whole seeds were more stable than those extracted from dehulled seeds by the same method. Extraction of the same seeds with polar solvents and effective seed crushing yielded more-stable oils (16.7-21.3 Rancimat hours) compared with extraction with nonpolar solvents and coarsely crushed or pressed seeds (4.5-6.4 Rancimat hours). Heptane-isopropanol (3:1, vol/vol) provided slightly more stable oils than n-hexane by the same method. Results are discussed in relation to some of the maior anti-and prooxidants present in the oils.JAOCS 72, 967-969 (1995).

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Section: Resultsmentioning

confidence: 99%

The effects of extraction methods on sesame oil stability

Kamal‐Eldin

Appelqvist

1995

J Americ Oil Chem Soc

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Autoxidation of stored soybean lecithin

Réblová

Pokorný

Pánek

1991

Nahrung

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Soybean phospholipid concentrates, generally called lecithins, can he stored for long time in a refrigerator or even at room temperature, without apparent changes of sensory properties, and their peroxide value usually remains low. This behaviour is related to the antioxidant activity of phospholipids in refined vegetable oils [ 11 which was attributed to their synergistic effect in presence of tocopherols [2, 31. Both the low peroxide content and the inhibitory activity may be explained, at least partially, by the hydroperoxide decomposing activity of phospholipids [4], the rate of hydroperoxide decomposition King proportinal to the square root of the hydroperoxide content 151. Therefore, we have analysed several samples of lecithin to find out whether the presence of phospholipids only affects the rate of hydroperoxide accumulation or the formation of total oxidation products, respectively.

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Natural lecithins and phosphorylated acylglycerols as inhibitors of autoxidation of fats and oils

Pokorný

Réblová

Ranný

et al. 1992

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SummaryBoth natural phospholipids (soybean or rapeseed lecithin) and phosphorylated acylglycerols (produced by treatment of diacylglycerols with phosphorus pentoxide or metaphosphoric acid) inhibit the oxidation of polyunsaturated fatty acid esters in rapeseed, sunflower seed or soybean oils, but only higher phospholipid additions (more than 0.2%) have pronounced effect on the stability under storage conditions. Partially hydrogenated oils are stabilized similarly as original liquid oils. The inhibitory activity of synthetic phospholipids is particularly high in presence of trace metal compounds, such as copper, iron or manganese. The chelating activity is nearly the same in the case of phosphatidic acids, their ammonium salts, phosphatidylcholine or phosphatidylethanolamine. The hydroperoxide decomposing activity is, however, much higher in nitrogen-containing phospholipids than in the corresponding phosphatidic acids. The content of oxidized fatty acids is lower in phospholipids than in triacylglycerols.

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Stabilization Of Fats With Natural Antioxidants. Part 4. Antioxidative Effect of Soybean Phospholipids

Cited by 5 publications

References 5 publications

The effects of extraction methods on sesame oil stability

The effects of extraction methods on sesame oil stability

Autoxidation of stored soybean lecithin

Natural lecithins and phosphorylated acylglycerols as inhibitors of autoxidation of fats and oils

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