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KMID : 0380620080400060611
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.611 ~ p.620
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Effects of Phosphatidylcholine and Phosphatidylethanolamine from Egg Yolk on Thermal Oxidation of Canola Oil
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Kim Kang-Hyun
Choe Eun-Ok
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Abstract
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The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine(PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their contentchanges during 12hr of heating at 180oC. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) andspectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugateddienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presenceof PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reducedoil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation.Egg yolk PC was a better antioxidant in oil oxidation during heating.
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KEYWORD
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phosphatidylcholine, phosphatidylethanolamine, canola oil, oxidation, heating
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