EVALUATION OF SYNERGISTIC ACTIVITIES OF PHOSPHOLIPIDS WITH GALLIC ACID IN MUTTON TALLOW OLEIN

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ELHAMI RAD A.H.; GHAVAMI M.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:2 | Issue:1 (4) Page(s): 9-17

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Title

EVALUATION OF SYNERGISTIC ACTIVITIES OF PHOSPHOLIPIDS WITH GALLIC ACID IN MUTTON TALLOW OLEIN

Author(s)

ELHAMI RAD A.H. | GHAVAMI M. | Issue Writer Certificate

Keywords

TALLOW OLEINQ3

FRACTIONATIONQ3

SYNERGISMQ3

GALLIC ACIDQ3

PHOSPHOLIPIDSQ3

PHOSPHATIDYL CHOLINEQ3

PHOSPHATIDYL ETHANOLAMINEQ3

PHOSPHATIDIC ACIDQ3

Abstract

Different PHOSPHOLIPIDS namely, PHOSPHATIDYL ETHANOLAMINE, PHOSPHATIDYL CHOLINE and PHOSPHATIDIC ACID were used to evaluate their synergistic activities with GALLIC ACID.Antioxidative activities of PHOSPHOLIPIDS were studied in TALLOW OLEIN at 150 ° C at 0.01%, 0.04% and O.08% concentration, by measuring induction time. Rancimat apparatus was employed as a mean to evaluate the antioxidant activity and to determine the induction periods of the samples.The results showed that the addition of PHOSPHATIDYL ETHANOLAMINE exhibited synergistic activity with GALLIC ACID while PHOSPHATIDIC ACID showed such activity only at low concentration and PHOSPHATIDYL CHOLINE was inactive.

Cites

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

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APA: Copy

ELHAMI RAD, A.H., & GHAVAMI, M.. (2010). EVALUATION OF SYNERGISTIC ACTIVITIES OF PHOSPHOLIPIDS WITH GALLIC ACID IN MUTTON TALLOW OLEIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(1 (4)), 9-17. SID. https://sid.ir/paper/176548/en

Vancouver: Copy

ELHAMI RAD A.H., GHAVAMI M.. EVALUATION OF SYNERGISTIC ACTIVITIES OF PHOSPHOLIPIDS WITH GALLIC ACID IN MUTTON TALLOW OLEIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;2(1 (4)):9-17. Available from: https://sid.ir/paper/176548/en

IEEE: Copy

A.H. ELHAMI RAD, and M. GHAVAMI, “EVALUATION OF SYNERGISTIC ACTIVITIES OF PHOSPHOLIPIDS WITH GALLIC ACID IN MUTTON TALLOW OLEIN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 1 (4), pp. 9–17, 2010, [Online]. Available: https://sid.ir/paper/176548/en

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