TY - JOUR AU - Zhong, J.J. AU - Ma, L. AU - Sun, Y.L. AU - Zhong, H.Y. AU - Zhou, B. PY - 2023/05/25 Y2 - 2024/03/29 TI - Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil JF - Grasas y Aceites JA - Grasas aceites VL - 74 IS - 2 SE - Research DO - 10.3989/gya.0334221 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1981 SP - e500 AB - <p>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.</p> ER -