Lipid Peroxidation Of L-α -Phosphatidylcholine from Fresh Egg Yolk and from Soybean During Liposome Preparation and Storage

Abstract

Oxidative processes that may occur when susceptible materials like phospholipids are processed and stored should be avoided because they can lead to undesired byproducts. Our attention was focused on the formation of hydroperoxides of conjugated dienes of the esterified polyunsaturated fatty acids that are present in phospholipids. The method used for the evaluation of lipid peroxidation was based on the determination of the “oxidation index”, calculated from UV absorbance. The investigated products were phospholipids of different origin and purity, with and without antioxidants; their autooxidation process was evaluated in the presence of air and under nitrogen. A comparison of the behavior of the various tested products, under the different experimental conditions, indicate how important it is to acquire informations on the autooxidation process for a correct preparation of cosmetic, dermatological or other formulations containing liposomes.