Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol
Lin Tang, Min‐Jie Cao, Can Liao, Ying Xu, Emad Karrar, Ruijie Liu, Ming Chang
Topics & Concepts
ChemistryAntioxidantPhosphatidylethanolamineTocopherolPhosphatidylcholinePaeonia suffruticosaPhospholipidLipid oxidationBiochemistryFood scienceVitamin EBotanyMembraneBiologyAntioxidant Activity and Oxidative StressEdible Oils Quality and AnalysisFree Radicals and Antioxidants