EFFECTS OF PHOSPHOLIPIDS ON LIPID OXIDATION OF A SALMON OIL MODEL SYSTEM

被引：48

作者：

KING, MF ^{[1
]}

BOYD, LC ^{[1
]}

SHELDON, BW ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1992年 / 69卷 / 03期

关键词：

ANTIOXIDANT PROPERTIES; BLUEFISH; MODEL SYSTEM; OXIDATION; PHOSPHOLIPIDS; TISSUE LIPIDS;

D O I：

10.1007/BF02635893

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Total lipid (TL), neutral lipid (NL), and phospholipid (PL) fractions were extracted from bluefish (Pomatomus saltatrix) white and dark muscle with skin. The effects of each fraction on the oxidative stability of a refined salmon oil model system was measured by monitoring changes in the 2-thiobarbituric acid assay and decreases in the ratio of docosahexaenoic acid (DHA) to palmitic acid (C22:6/C16:0) following incubation at 55-degrees-C or 180-degrees-C. Phospholipid fractions at 2.5% and 5.0% (wt/wt) of oil improved the oxidative stability of oils incubated at both temperatures compared to controls, TL- and NL-supplemented oils at similar concentrations. Phospholipid fractions exhibiting antioxidant properties contained an average of 34% DHA as compared to only 15% in the NL and TL fractions.

引用

页码：237 / 242

页数：6

共 24 条

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