بررسي اثرات سينرژيستي فسفوليپيدها بر اسيد گاليك در محيط تالو اولئين

Evaluation of Synergistic Activities of Phospholipids with Gallic Acid in Mutton Tallow Olein

Different phospholipids namely, phosphatidyl ethanolamine, phosphatidyl choline and phosphatidic acid were used to evaluate their synergistic activities with Gallic Acid. Antioxidative activities of phospholipids were studied in tallow olein at 150 ° C at 0.01% ,0.04% and 0.08% concentration, by measuring induction time. Rancimat apparatus was employed as a mean to evaluate the antioxidant activity and to determine the induction periods of the samples.The results showed that the addition of phosphatidyl ethanolamine exhibited synergistic activity with Gallic acid while phosphatidic acid showed such activity only at low concentration and phosphatidyl choline was inactive.