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- W1834339700 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℃. 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." @default.
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- W1834339700 date "2008-12-01" @default.
- W1834339700 modified "2023-09-24" @default.
- W1834339700 title "달걀 노른자에서 분리한 포스파티딜콜린과 포스파티딜에탄올아민이 카놀라유의 가열산화에 미치는 영향" @default.
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