Effect of Antioxidants in Preventing the Thermal Decomposition of Phosphatidylcholine Hydroperoxide

Abstract

  Some typical antioxidants, sesamol, α-tocopherol, BHT and ascorbic acid, were examined for their effects on preventing the thermal decomposition of phosphatidylcholine hydroperoxide (PC-OOH), sesamol alone showing some activity. The others, however, had no significant effect, which is in sharp contrast to our previous studies on their remarkable activity toward the thermal decomposition of fatty acid hydroperoxide. Ascorbic acid, which accelerated the decomposition of fatty acid hydroperoxide, was found to have no effect on PC-OOH in its decomposition and prevention.