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

Autores/as

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

Palabras clave:

Aceite de semilla de camelia refinado (RCSO), Capacidad antioxidante, Estabilidad oxidativa, Fosfatidiletanolamina (PE), Fosfatidilserina (PS), Reversión del color

Resumen

Es probable que los fosfolípidos no hidratables, como prooxidantes, causen una disminución en la calidad de los aceites vegetales. En este trabajo se ha evaluado la influencia de la fosfatidiletanolamina (PE) y la fosfatidilserina (PS) sobre la estabilidad oxidativa, la capacidad antioxidante y la reversión del color del aceite de semilla de camelia refinado (RCSO). La adición de PE/PS pudo mejorar la estabilidad a la oxidación y la capacidad antioxidante, pero no fue un factor clave en la reversión del color de RCSO. Los resultados mostraron claramente que PE y PS no eran prooxidantes sino antioxidantes en el aceite de semilla de camelia, y los resultados obtenidos en el presente estudio serán útiles para extender la vida útil del aceite de semilla de camelia y para retener los fosfolípidos, tanto como sea posible, durante el refinado moderado.

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