Abstract
Comparative studies on fatty acid composition and oxidative stability indicate the advantages of salmon egg phosphatidylcholines (PCs) for liposomal materials with high contents of n-3 polyunsaturated fatty acids and relatively high oxidative stability. The oxidative stability of salmon egg PC liposomes increased by the addition of cholesterol, decetyl phosphate, and stearylamine. The oxidation of salmon egg PC liposomes was also inhibited by chicken egg albumin and α-tocopherol, however, the high concentration of α-tocopherol exhibited a prooxidant activity. When DHA-enriched triacylglycerols (TGs) were encapsulated in liposomes of soybean PC, chicken egg PC, and salmon egg PC, respectively, the highest oxidative stabilities of both TG and PC were shown in salmon egg PC liposomes. This result suggests that salmon egg PC is a potentially useful liposomal material for encapsulation of readily oxidizable fish oils.
