Zur fettstabilisierenden Wirkung von Phosphatiden 2. Mitt. Antioxydative Wirkung ausgewählter Phosphatide

Mieth, G.

doi:10.1002/food.19750190708

Cited by 4 publications

(1 citation statement)

References 12 publications

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“…The activity of natural phospholipids is only moderate at low concentration levels, such as 0.02-0.05 %, so that it was considered as dubious by some investigators, being attributed either to phenolic impurities [6] or to their metal-chelating activity [7]. At higher concentration levels (such as 2 %, encountered in some dietetic phospholipid-enriched oils), it is relatively high [8], and NASNER [9] also observed good inhibitory activity at lecithin concentrations equal to or exceeding 1 %.…”

Section: Introductionmentioning

confidence: 99%

Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Pokorný¹,

Davı́dek²,

Vierecklová³

et al. 1990

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Phosphorylated acylglycerols and their sdts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospholipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02-0.10 %) but well pronounced at higher levels (0.5-2.0 %), the protection factor being proportional to the concentration of phospholipids. Ammonium salts are more active than Iysine and arginine salts which are more active than free phosphatidic acids. Zinc salts have only very low activity, and calcium and sodium salts are inefficient. The activity depends on the quality of oils, and in lesser degree, on the composition of phospholipids.

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Section: Introductionmentioning

confidence: 99%

Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Pokorný¹,

Davı́dek²,

Vierecklová³

et al. 1990

Nahrung

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Zur fettstabilisierenden Wirkung von Phosphatiden. 3. Mitt. Synergistische Wirkung ausgewählter Phosphatide

Mieth

1976

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Phosphatides do not regnerate tocopherol worn with supplying oxygen; their synergistic action seems to be a reaction competing with that of hydroperoxide with tocopherol and, consequently, it must be regarded as "tocopherol-saving". Phosphatide mixtures act to some extent as metal capturers. Their effects are functions of the heavy metal contents of the substrates and of their contents of specific metallic pro-oxidants and must be attributed to more complex carbohydrate-containing compounds; phosphatidyl choline and ethanolamine are not able to form metal complexes.

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

Pokorný

Luan

Svobodová

et al. 1976

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Zur fettstabilisierenden Wirkung von Phosphatiden 2. Mitt. Antioxydative Wirkung ausgewählter Phosphatide

Cited by 4 publications

References 12 publications

Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Zur fettstabilisierenden Wirkung von Phosphatiden. 3. Mitt. Synergistische Wirkung ausgewählter Phosphatide

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

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