The antioxidant effects of phospholipids on perilla oil

Abstract

Antioxidant effect of phospholipids on the oxidation of refined perilla oil (PO;α‐18:3, 54.5%; 16:0, 7.2%; 18:0, 2.6%; 18:1, 18.6%; 18:2, 15.5%), tocopherol‐free (POF) and tocopherol‐enriched (POR) perilla oil were investigated by measuring weight‐gains and by the oven test at 37°C. The oxidative stability of PO was especially increased by additions of phosphatidylethanolamine (PE) and phosphatidylserine (PS), but phosphatidylcholine (PC) scarcely showed an antioxidant effect. The oxidative stability of POF was markedly low, and none of the phospholipids (PC, PE, PS) showed an antioxidant effect on the oxidation of POF. The stability of POR was lower than that of PO regardless of its higher tocopherol contents. However, the oxidation of POR was significantly suppressed by additions of PE and PS, as was observed with PO. PC showed a small antioxidant effect on the oxidation of POR. Therefore, it seems that the antioxidant effects of phospholipids, especially of PE and PS, was due to the presence of tocopherols in the perilla oil.