The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model.
1H NMR
Antioxidant
Liposomes
Lutein
Phospholipid
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Dec 2023
30 Dec 2023
Historique:
received:
25
06
2023
revised:
22
09
2023
accepted:
13
10
2023
medline:
23
10
2023
pubmed:
23
10
2023
entrez:
23
10
2023
Statut:
epublish
Résumé
Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated at 100 °C for 10 min, and then the oxidation products of the liposome samples were analyzed by
Identifiants
pubmed: 37868368
doi: 10.1016/j.fochx.2023.100945
pii: S2590-1575(23)00388-7
pmc: PMC10589736
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100945Informations de copyright
© 2023 The Author(s).
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Références
Food Funct. 2019 Jul 17;10(7):4440-4451
pubmed: 31287470
Food Chem. 2019 Jul 15;286:71-77
pubmed: 30827667
Food Chem. 2022 Mar 1;371:131112
pubmed: 34537609
Ultrason Sonochem. 2022 Apr;85:105994
pubmed: 35381487
Chem Rev. 2011 Oct 12;111(10):5944-72
pubmed: 21861450
Food Chem X. 2022 Jun 07;14:100359
pubmed: 35712534
J Sci Food Agric. 2019 Nov;99(14):6638-6643
pubmed: 31322743
Food Chem. 2023 May 1;407:135177
pubmed: 36527950
Yao Xue Xue Bao. 2016 Mar;51(3):356-61
pubmed: 29858892
J Agric Food Chem. 2020 Feb 19;68(7):1948-1957
pubmed: 32009394
Arch Biochem Biophys. 2003 Apr 1;412(1):47-54
pubmed: 12646267
Food Res Int. 2020 Oct;136:109587
pubmed: 32846615
J Agric Food Chem. 2013 Aug 28;61(34):8175-84
pubmed: 23906192
Food Chem. 2018 Apr 15;245:312-323
pubmed: 29287377