Antioxidative function of phospholipids in polyunsaturated oils and biomembranes

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Antioxidant effect of phospholipids on the oxidation of refined polyunsaturated oil, such as perilla oil, was investigated by measuring weight-gains and by the oven test. The oxidative stability of perilla oil was especially increased by additions of phosphatidylethanolamine (PE) and phosphatidylserine (PS), but phosphatidylcholine (PC) scarcely showed an antioxidant effect. In these experimental systems, the antioxidant effects of phospholipids, especially of amino-phospholipids such as PE and PS, were due to synergistic function with tocopherols that present in the polyunsaturated oils.The effect of phase behavior on the peroxidation of biomembranes has been investigated for hexagonal II phase and lamellar phase as to explain the antioxidative characteristics of phospholipid molecules, in dilinoleoyl PC and dilinoleoyl PE aqueous dispersions. The results indicated that hexagonal II phase is more sensitive to hydroperoxidation than bilayer phase in phospholipid aqueous dispersions.