title: Effects of phospholipids on the antioxidant activity of α-tocopherol in the singlet oxygen oxidation of canola oil.
abstract: This study evaluated the effects of phosphatidylcholine (PC) or phosphatidylethanolamine (PE) on the antioxidative activity of α-tocopherol during oxidation of canola oil by singlet oxygen at 10°C for seven hours. Singlet oxygen was produced by chlorophyll b (4 ppm) under 1,700 lux. The oxidation of oil was evaluated by headspace oxygen consumption by gas chromatography and peroxide values (POVs). Concentrations of PC, PE, chlorophyll, and α-tocopherol were determined by HPLC. PC and PE protected chlorophyll from degradation, but they accelerated the degradation of α-tocopherol under singlet oxygen. Contents of PC and PE did not change for seven hours under singlet oxygen. α-Tocopherol significantly lowered POV and headspace oxygen consumption of canola oil under singlet oxygen, and its antioxidant activity was increased by the co-presence of PC and PE. PC and PE increased chemical quenching of singlet oxygen by tocopherol in decreasing the oil oxidation.
authors.affiliation: Department of Food and Nutrition, Inha University, Incheon 402-751, Republic of Korea.
authors.forename: Jiyeun
authors.initials: J
authors.lastname: Lee
authors.forename: Eunok
authors.initials: E
authors.lastname: Choe
mesh_terms: D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D010084:Oxidation-Reduction; D010713:Phosphatidylcholines / Q000737:chemistry*; D010714:Phosphatidylethanolamines / Q000737:chemistry*; D000074262:Rapeseed Oil; D026082:Singlet Oxygen / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000737:chemistry*
chemical_list: D005229:Fatty Acids, Monounsaturated; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D000074262:Rapeseed Oil; D026082:Singlet Oxygen; C483858:phosphatidylethanolamine; D024502:alpha-Tocopherol