ANTIOXIDATIVE ACTIVITY OF EGG-YOLK PHOSPHOLIPIDS

The antioxidative activities of 0.1% additional egg yolk lipid (EYL) f ractions (egg yolk neutral lipids, EYL-N; egg yolk lipids containing 3 1.3% phospholipids, EYL-30; egg yolk lipids containing 68.0% phospholi pids, EYL-65; and egg yolk lipids containing 96.8% phospholipids, EYL- 95) in rich docosahexaenoic acid (DHA) oil were investigated. The anti oxidative activity of EYL was in the order EYL-95 > EYL-65 > EYL-30 >> EYL-N and proportional to phospholipid concentration. The antioxidati ve capability of purified egg yolk phospholipids (egg yolk phosphatidy lcholine, EY-PC; egg yolk phosphatidylethanolamine, EY-PE; hydrogenate d fatty acid chain-containing phosphatidylcholine, HFA-PC; and hydroge nated fatty acid chain-containing phosphatidylethanolamine, HFA-PE) in rich DKA oil was also examined. The result indicated that the antioxi dative activity of phospholipids was in the order EY-PE > EY-PC >> HFA -PE > HFA-PC and decreased with an increase in the degree of saturatio n of fatty acid chains within the phospholipids. The antioxidative eff ect of EYL-30 in squalene was also examined, and the result indicated that the effect of the antioxidant is the concentration dependent.