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Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols

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Journal of the American Oil Chemists' Society

Abstract

The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content. Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was observed to depend on the phospholipid content of the tested lecithins and the FA composition of the tested oils. Better results were obtained with lecithin samples containing high proportions of PC and PE. Indeed, the main antioxidant mechanism of lecithins was due to a synergistic effect between amino-alcohol phospholipids and γ- and δ-tocopherols. No synergism was observed with α-tocopherols, especially when the tested oil was rich in linoleic acid. Therefore, the antioxidant protection of lecithins was not effective for sunflower oil. Finally, the use of fractionated or enriched lecithins was not clearly advantageous compared to standard oil lecithins.

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Authors and Affiliations

  1. ITERG-Institut des Corps Gras, 33 600, Pessac, France

    Armelle Judde & Anne Rossignol-Castera

  2. Danone Vitapole, 91767, Palaiseau Cedex, France

    Anne Le Guillou

  3. CIRAD-AMIS, TA 40/16, 73 rue Jean François Breton, 34398, Montpellier Cedex 5, France

    Pierre Villeneuve

Authors
  1. Armelle Judde
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  2. Pierre Villeneuve
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  3. Anne Rossignol-Castera
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  4. Anne Le Guillou
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Correspondence to Pierre Villeneuve.

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Judde, A., Villeneuve, P., Rossignol-Castera, A. et al. Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols. J Amer Oil Chem Soc 80, 1209–1215 (2003). https://doi.org/10.1007/s11746-003-0844-4

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  • DOI: https://doi.org/10.1007/s11746-003-0844-4

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