Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil.

Abstract

Effects of chlorophyll b, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) on the oxidation of canola oil under 1700 lux light at 10 degrees C were studied by determining the headspace oxygen depletion and peroxide value. Chlorophyll b increased the oil oxidation under light via production of singlet oxygen. PC and PE did not affect the headspace… (More)
DOI: 10.1111/j.1750-3841.2009.01242.x

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Cite this paper

@article{Lee2009EffectsOP, title={Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil.}, author={Jiyeun Lee and Eunok Choe}, journal={Journal of food science}, year={2009}, volume={74 6}, pages={C481-6} }