Phospholipids as Inhibitors of Oxidation During Food Storage and Frying

Lenka Kourimská, J. Pokorný, Zuzana Réblová

Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology,  Institute of Chemical Technology, Technicka St. 5, CZ-166, 28 Frague 6, Czech Republic

Article history:

Received June 17, 1994

Accepted September 26, 1994


Soybean or rapeseed lecithin and phospholipid concentrates from the same sources do not substantially affect the sensory value of oils or fried products provided their mass fractions in oil being ≤0.05 % and ≤0.2 %, respectively. They inhibit the lipid oxidation both under storage conditions at 40°C and at 150-180 °C, especially during the French frying. They are active as synergists of tocopherols, present in edible oils as minor components. Ascorbyl palmitate enhances the activity of phospholipids. The mechanism of their efficiency is their reaction with lipid hydroperoxides following a non-radical mechanism and as heavy metal chelating agents. They not only suppress the accumulation of hydroperoxides, but they decrease the formation ofnon-pcroxidic oxidation products and polymers as well. The amount of total polar compounds in frying oil is lower in the presence of phospholipids than in their absence when products of the same sensory value are compared.

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