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UID:925@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20200513T180000
DTEND;TZID=Asia/Jerusalem:20220202T164952
DTSTAMP:20220512T124721Z
URL:https://biotech.technion.ac.il/events/the-prooxidative-and-antioxidati
 ve-role-of-phospholipids-in-different-food-systems-2/
SUMMARY:The Prooxidative and Antioxidative Role of Phospholipids in Differe
 nt Food Systems
DESCRIPTION:Phospholipids are important minor components in edible oil that
  play a role in lipid oxidation however whether they are antioxidative or 
 prooxidative is often controversial. The phospholipids in the cell membran
 es of meat are the main lipid oxidized during storage so they can be consi
 dered prooxidative. Surface active phospholipids have intermediate hydroph
 ilic-lipophilic balance values and can form association colloids in bulk o
 il. These association colloids are prooxidative since they create lipid-wa
 ter interfaces where hydroperoxides and prooxidants interact with fatty ac
 ids. Phosphatidylethanolamine and phosphatidylserine have been shown to in
 hibit lipid oxidation in the presence of tocopherols by regenerating oxidi
 zed tocopherols back into effective free radial scavenging antioxidants. T
 he ability of phospholipids to enhance the activity of tocopherols is depe
 ndent on the tocopherol homolog type\, phospholipid type and the type of f
 ood system. Phosphatidylethanolamine utilization to inhibit lipid oxidatio
 n in food is limited by the high cost of purified compounds and by its low
  concentrations in most commercial lecithins. However\, phospholipase D ca
 n be used to modify lecithin by converting phosphatidylcholine to phosphat
 idylethanolamine in the presence of ethanolamine. This modified lecithin i
 s able to enhance the antioxidant activity of tocopherol.\n\n \n\nVia zoo
 m Meeting ID: 938 7949 4849\n\nAbstract
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