Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols
The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content. Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was observed to depend on the phospholipid content of the tested lecithins and the FA composition of the tested oils. Better results were obtained with lecithin samples containing high proportions of PC and PE. Indeed, the main antioxidant mechanism of lecithins was due to a synergistic effect between amino-alcohol phospholipids and [gamma]- and [delta]-tocopherols. No synergism was observed with [alpha]-tocopherols, especially when the tested oil was rich in linoleic acid. Therefore, the antioxidant protection of lecithins was not effective for sunflower oil. Finally, the use of fractionated or enriched lecithins was not clearly advantageous compared to standard oil lecithins.
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dig-cirad-fr-5236972024-01-28T13:09:47Z http://agritrop.cirad.fr/523697/ http://agritrop.cirad.fr/523697/ Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols. Judde Armelle, Villeneuve Pierre, Rossignol-Castera Anne, Le Guillou Anne. 2003. Journal of the American Oil Chemists' Society, 80 (12) : 1209-1215.https://doi.org/10.1007/s11746-003-0844-4 <https://doi.org/10.1007/s11746-003-0844-4> Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols Judde, Armelle Villeneuve, Pierre Rossignol-Castera, Anne Le Guillou, Anne eng 2003 Journal of the American Oil Chemists' Society Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content. Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was observed to depend on the phospholipid content of the tested lecithins and the FA composition of the tested oils. Better results were obtained with lecithin samples containing high proportions of PC and PE. Indeed, the main antioxidant mechanism of lecithins was due to a synergistic effect between amino-alcohol phospholipids and [gamma]- and [delta]-tocopherols. No synergism was observed with [alpha]-tocopherols, especially when the tested oil was rich in linoleic acid. Therefore, the antioxidant protection of lecithins was not effective for sunflower oil. Finally, the use of fractionated or enriched lecithins was not clearly advantageous compared to standard oil lecithins. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/523697/1/523697.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1007/s11746-003-0844-4 10.1007/s11746-003-0844-4 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=184304 info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-003-0844-4 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1007/s11746-003-0844-4 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 Judde, Armelle Villeneuve, Pierre Rossignol-Castera, Anne Le Guillou, Anne Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
description |
The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content. Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was observed to depend on the phospholipid content of the tested lecithins and the FA composition of the tested oils. Better results were obtained with lecithin samples containing high proportions of PC and PE. Indeed, the main antioxidant mechanism of lecithins was due to a synergistic effect between amino-alcohol phospholipids and [gamma]- and [delta]-tocopherols. No synergism was observed with [alpha]-tocopherols, especially when the tested oil was rich in linoleic acid. Therefore, the antioxidant protection of lecithins was not effective for sunflower oil. Finally, the use of fractionated or enriched lecithins was not clearly advantageous compared to standard oil lecithins. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires S01 - Nutrition humaine - Considérations générales lecithine huile végétale soja antioxydant lipide tocophérol aptitude à la conservation synergisme acide gras huile de colza huile de tournesol huile de soja stabilité http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_8170 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_7798 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_16149 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_24939 http://aims.fao.org/aos/agrovoc/c_25506 http://aims.fao.org/aos/agrovoc/c_16508 http://aims.fao.org/aos/agrovoc/c_36930 |
author |
Judde, Armelle Villeneuve, Pierre Rossignol-Castera, Anne Le Guillou, Anne |
author_facet |
Judde, Armelle Villeneuve, Pierre Rossignol-Castera, Anne Le Guillou, Anne |
author_sort |
Judde, Armelle |
title |
Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
title_short |
Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
title_full |
Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
title_fullStr |
Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
title_full_unstemmed |
Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
title_sort |
antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols |
url |
http://agritrop.cirad.fr/523697/ http://agritrop.cirad.fr/523697/1/523697.pdf |
work_keys_str_mv |
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