2001 年 50 巻 5 号 p. 393-397
A number of factors affect the progress of lipid peroxidation and thereby oxidative stability of individual foods varies widely. Here we discussed on lipid peroxidation in triacylglycerol in emulsion and phospholipid in lamellar structure. First, we pointed out that plant-derived polyphenols act as powerful antioxidants in these heterogeneous systems because of their unique localization between water phase and lipid phase. Second, it was clarified that lipase-hydrolysis is a useful tool to elevate the stability of fish oil emulsion against lipid peroxidation. This is definitely due to the release of peroxidation-resistant free polyunsaturated fatty acids from triacylglycerol assembly. Third, phosphatidylserine was found to effectively inhibit iron-ion-induced lipid peroxidation of egg yolk PC in lamellar structure, indicating that incorporation of phosphoserine group into lamellar structure is helpful to enhance the oxidative stability of food lipids. Finally, the oxidizability of docosahexaenoic acid-containing phospholipids is not necessary high in free radical oxidation occurring in lamellar structure.
