ShareSummary
Lipid changes in freeze-dried spinach by various oxidations were studied by using thin-layer chromatography and gas chromatography. There were no oxidation-induced characteristic changes in lipids, with the exception of decreased esterified sterols in neutral lipids and phosphatidic acid phosphatidylcholine in phospholipids. The stability of the freeze-dried spinach lipid with respect to oxidation was higher when it was in the form of total lipids than when separated into component lipids.
Details
- Original title: Lipid changes of freeze-dried spinach by various kinds of oxidation.
- Record ID : 2002-0258
- Languages: English
- Source: Ital. J. Food Sci. - vol. 65 - n. 8
- Publication date: 2000/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Oxidation; Freeze-dried product; Lipid; Vegetable; Spinach
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