EVALUATION OF ANTIOXIDANT AND CARRY THROUGH PROPERTIES OF PHOSPHOLIPIDS IN FRACTIONATED SHEEP TAIL FAT, THE OLEIN FRACTION

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ELHAMI RAD A.H.; HADDAD KHODAPARAST M.H.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:3 (31) Page(s): 64-71

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Title

EVALUATION OF ANTIOXIDANT AND CARRY THROUGH PROPERTIES OF PHOSPHOLIPIDS IN FRACTIONATED SHEEP TAIL FAT, THE OLEIN FRACTION

Author(s)

ELHAMI RAD A.H. | HADDAD KHODAPARAST M.H. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ3

TALLOW OLEINQ3

PHOSPHATIDYL CHOLINEQ3

PHOSPHATIDYL ETHANOLAMINEQ3

PHOSPHATIDIC ACIDQ1

Abstract

Introduction: Phospholipids, might be regarded as preventive antioxidant and some might exhibit synergistic effects on the oil stability. It is the aim of this research work to examine the antioxidant and carry through properties of some phospholipids in fractionated sheep tail fat, the olein fraction.Materials and Methods: In this research work, antioxidant activitiy of some phosphatides namely PHOSPHATIDYL CHOLINE, PHOSPHATIDYL ETHANOLAMINE and PHOSPHATIDIC ACID (Sigma Chemical Company) were studied in mutton tallow, the olein fraction at 150°C, by induction period measurements. Rancimat apparatus was employed as a mean to evaluate the induction periods of the samples. Carry- through properties of selected phospholipids was calculated by detection of Standard Coefficient.Results: The results showed that the addition of PHOSPHATIDYL CHOLINE and PHOSPHATIDYL ETHANOLAMINE slightly increased the oxidative stability of TALLOW OLEIN while PHOSPHATIDIC ACID showed no antioxidant effect.Conclusion: ANTIOXIDANT ACTIVITY of PHOSPHATIDYL ETHANOLAMINE was more than PHOSPHATIDYL CHOLINE at low temperatures. ANTIOXIDANT ACTIVITY of PHOSPHATIDYL ETHANOLAMINE decreased faster than PHOSPHATIDYL CHOLINE as the temperature was increased. Therefore Standard Coefficient of PHOSPHATIDYL CHOLINE is greater than PHOSPHATIDYL ETHANOLAMINE.

Cites

ULTRASOUND-ASSISTED EXTRACTION OF ANTIOXIDANT EXTRACT FROM LETTUCE (LACTUCA SATIVA L.) WASTES AND EVALUATION OF THE ANTIOXIDATIVE ACTIVITY

References

بررسی مقاومت حرارتی فراکسیون عمده آنتی اسکیدانی برگ گیاه نوروزک (Salvia leriifolia)

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APA: Copy

ELHAMI RAD, A.H., & HADDAD KHODAPARAST, M.H.. (2011). EVALUATION OF ANTIOXIDANT AND CARRY THROUGH PROPERTIES OF PHOSPHOLIPIDS IN FRACTIONATED SHEEP TAIL FAT, THE OLEIN FRACTION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(3 (31)), 64-71. SID. https://sid.ir/paper/143367/en

Vancouver: Copy

ELHAMI RAD A.H., HADDAD KHODAPARAST M.H.. EVALUATION OF ANTIOXIDANT AND CARRY THROUGH PROPERTIES OF PHOSPHOLIPIDS IN FRACTIONATED SHEEP TAIL FAT, THE OLEIN FRACTION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(3 (31)):64-71. Available from: https://sid.ir/paper/143367/en

IEEE: Copy

A.H. ELHAMI RAD, and M.H. HADDAD KHODAPARAST, “EVALUATION OF ANTIOXIDANT AND CARRY THROUGH PROPERTIES OF PHOSPHOLIPIDS IN FRACTIONATED SHEEP TAIL FAT, THE OLEIN FRACTION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 3 (31), pp. 64–71, 2011, [Online]. Available: https://sid.ir/paper/143367/en

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