| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541936 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Structured lipid for margarine was synthesized with pine nut oil and palm stearin. ⺠More than 8% of Î5-UPIFAswas incorporated into sn-2 position in SL. ⺠Ascorbly palmitate and quercetin show protective effect against lipid oxidation. ⺠The antioxidative effect was Qu > AP > α-TOH (α-tocopherol). ⺠The mixtures of AP:Qu and α-TOH:AP:Qu showed better antioxidant activity.
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Authors
Xue-Mei Zhu, Jiang-Ning Hu, Cheng-Lian Xue, Jeung-Hee Lee, Jung-Ah Shin, Soon-Taek Hong, Chang-Keun Sung, Ki-Teak Lee,