Impact of surface-active compounds on physicochemical and oxidative properties of edible oil

摘要

The physical properties of lipids can have a major influence on lipid oxidation reactions.Edible oils contain surface-active compounds and water that can form physical structures such as reverse micelles.This study used the fluorescence probe,5-dodecanoylaminofluorescein(DAF),to study both the physical and the chemical properties of stripped corn oil containing oleic acid and phosphatidylcholine.