Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil

J.J. Zhong; L. Ma; Y.L. Sun; H.Y. Zhong; B. Zhou

doi:10.3989/gya.0334221

Authors

J.J. Zhong Hunan Key Laboratory of Forestry Edible Sources Safety and Processing - School of Food Science and Engineering, Central South University of Forestry and Technology - Hyproca Nutrition Co. https://orcid.org/0000-0002-1499-411X
L. Ma Hunan Academy of Forestry (National Engineering Research Center of Oil-tea Camellia) https://orcid.org/0000-0001-8446-1207
Y.L. Sun Hunan Key Laboratory of Forestry Edible Sources Safety and Processing - School of Food Science and Engineering, Central South University of Forestry and Technology - Hunan Edible Oil Holding Group Co. https://orcid.org/0000-0002-9498-5394
H.Y. Zhong Hunan Key Laboratory of Forestry Edible Sources Safety and Processing - School of Food Science and Engineering, Central South University of Forestry and Technology https://orcid.org/0000-0002-5059-341X
B. Zhou Hunan Key Laboratory of Forestry Edible Sources Safety and Processing - School of Food Science and Engineering, Central South University of Forestry and Technology https://orcid.org/0000-0001-6336-4651

DOI:

https://doi.org/10.3989/gya.0334221

Keywords:

Antioxidant capacity, Color reversion, Oxidative stability, Phosphatidylethanolamine (PE), Phosphatidylserine (PS), Refined camellia seed oil (RCSO)

Abstract

Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.

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