Prooxidant Activities of Chlorophylls and Pheophytins on the Photooxidation of Edible Oils
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概要
- 論文の詳細を見る
The effect of chlorophyll (Chl) and pheophytin (Phy) on the photooxidation of triglycerides was examined. Prooxidant behavior similar to that noted in previously reported experiments using methyl linoleate as a substrate was observed. The prooxidant activity of Phy was found to be higher than that of Chl. Moreover, Chl b accelerated photooxidation to a greater degree than did Chl a, and Phy b was more active than Phy a. From the compositional variation of Chl and Phy during photooxidation, it was found that Phy was stable during oxidation of oils. These facts suggest that the Phy content must be noted when considering the oxidative stability of edible oils.
- 社団法人 日本農芸化学会の論文
著者
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ENDO Yasushi
Department of Materials Science and Engineering, Graduate School of Engineering, Osaka University
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Kaneda Takashi
Department of Radiology, Nihon University School of Dentistry at Matsudo
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Kaneda T
Alberta Res. Council Alberta Can
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Kaneda Takashi
Department Of Food Chemistry Faculty Of Agriculture Tohoku University:(present Office)koriyama Women
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USUKI Riichiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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Endo Yasushi
Department Of Applied Biological Chemistry Faculty Of Agriculture Tohoku University
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