Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing Δ5-UPIFAs

► Structured lipid for margarine was synthesized with pine nut oil and palm stearin. ► More than 8% of Δ5-UPIFAswas incorporated into sn-2 position in SL. ► Ascorbly palmitate and quercetin show protective effect against lipid oxidation. ► The antioxidative effect was Qu > AP > α-TOH (α-tocopherol). ► The mixtures of AP:Qu and α-TOH:AP:Qu showed better antioxidant activity.