Roles of phospholipids in flavor stability of soybean oil
1987
Yoon, S.H. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Food System Laboratory) | Min, D.B. (Ohio State Univ., Columbus (USA). Dept. of Food Science and Nutrition)
The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1 ppm ferrous iron added. The flavor stability of sample, which was stored at 60 deg C for 10 days in dark oven, was determined by a combination of volatile compounds formation and molecular oxygen disappearence in the1124 headspace of air-tightly sealed serum bottle every 48 hrs. Results showed that, in general, phospholipids worked as prooxidant in the purified soybean oil without ferrous iron added, and worked as antioxidant in the oil, when added 1 ppm ferrous
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