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Lipid changes of freeze-dried spinach by various kinds of oxidation
- Lee, J., Park, K., Lee, S., Choe, E.
- Journal of food science 2000 v.65 no.8 pp. 1290-1295
- spinach, freeze drying, lipids, chemical composition, lipid peroxidation, quantitative analysis, qualitative analysis, sterols, phosphatidylcholines, fatty acids
- Lipid changes in freeze-dried spinach by various oxidations were studied by using thin-layer chromatography and gas chromatography. There were no characteristic changes in lipids by the oxidation except decrease in esterified sterols in NL and phosphatidic acid and phosphatidylcholine in PL. Stability of the freeze-dried spinach lipid to the oxidation was higher when it was in the form of total lipid than when separated into NL, GL, or PL. Autoxidation and enzyme-catalyzed oxidation resulted in the highest fatty-acid composition change in NL. However, photooxidation showed the biggest change in PL and GL. C16 fatty acids tended to be more stable than C18 fatty acids to the oxidation.