Abstract
The effects of minor-component phospholipids, sterols, trimethylamine oxide (TMAO) and tri-n-octylamine (TOA) on the stabilization of γ-tocopherol (γ-Toc) were investigated during the autoxidation of methyl linoleate (ML). On autoxidation of lard containing γ-Toc and TMAO, γ-Toc was rapidly oxidized and decreased to the 50–60% level in the initial stage of reaction. After that, the total amounts of γ-Toc and its reducing dimers, γ-Toc diphenyl ether dimer, γ-Toc biphenyl dimer (H), and γ-Toc biphenyl dimer (L), formed from oxidized γ-Toc, were maintained at a higher level for a longer time. These results indicate the presence of minor components contribution to the stability of γ-Toc. Therefore, three-component synergism involving γ-Toc, TMAO and each phospholipid was tested using ML as substrate. Accordingly, phosphatidyl ethanolamine (PE), phosphatidyl serine (PS), phosphatidyl inositol and phosphatidic acid showed a marked synergistic effect: PS especially inhibited the oxidation of γ-Toc. More than 0.02% of PE was found to keep a constant level of the residual amount of γ-Toc and to retared the formation of γ-Toc biphenyl dimers, which are perferential in the presence of TMAO. Phosphatidyl choline (PC), phosphatidyl glycerol and sterols did not show such an effect. However, PC synergized with TOA for stabilizing γ-Toc in autoxidizing ML.
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Ishikawa, Y., Sugiyama, K. & Nakabayashi, K. Stabilization of tocopherol by three components synergism involving tocopherol, phospholipid and amino compound. J Am Oil Chem Soc 61, 950–954 (1984). https://doi.org/10.1007/BF02542174
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DOI: https://doi.org/10.1007/BF02542174