Abstract
The antioxidative activities of 0.1% additional egg yolk lipid (EYL) fractions (egg yolk neutral lipids, EYL-N; egg yolk lipids containing 31.3% phospholipids, EYL-30; egg yolk lipids containing 68.0% phospholipids, EYL-65; and egg yolk lipids containing 96.8% phospholipids, EYL-95) in rich docosahexaenoic acid (DHA) oil were investigated. The antioxidative activity of EYL was in the order EYL-95 > EYL-65 > EYL-30 ≫ EYL-N and proportional to phospholipid concentration. The antioxidative capability of purified egg yolk phospholipids (egg yolk phosphatidylcholine, EY-PC; egg yolk phosphatidylethanolamine, EY-PE; hydrogenated fatty acid chain-containing phosphatidylcholine, HFA-PC; and hydrogenated fatty acid chain-containing phosphatidylethanolamine, HFA-PE) in rich DHA oil was also examined. The result indicated that the antioxidative activity of phospholipids was in the order EY-PE > EY-PC ≫ HFA-PE > HFA-PC and decreased with an increase in the degree of saturation of fatty acid chains within the phospholipids. The antioxidative effect of EYL-30 in squalene was also examined, and the result indicated that the effect of the antioxidant is the concentration dependent.
| Original language | English |
|---|---|
| Pages (from-to) | 551-554 |
| Number of pages | 4 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 45 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Mar 1997 |
Keywords
- Antioxidant
- DHA oil
- Lecithin
- Phospholipid
- Squalene
ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)