THE OXIDATIVE STABILITIES OF POLYUNSATURATED FATTY-ACIDS IN SALMON EGG PHOSPHATIDYLCHOLINE LIPOSOMES

Comparative studies on fatty acid composition and oxidative stability indicate the advantages of salmon egg phosphatidylcholines (PCs) for l iposomal materials with high contents of n-3 polyunsaturated fatty aci ds and relatively high oxidative stability. The oxidative stability of salmon egg PC liposomes increased by the addition of cholesterol, dec etyl phosphate, and stearylamine. The oxidation of salmon egg PC lipos omes was also inhibited by chicken egg albumin and alpha-tocopherol, h owever, the high concentration of cr-tocopherol exhibited a prooxidant activity. When DHA-enriched triacylglycerols (TGs) were encapsulated in liposomes of soybean PC, chicken egg PC, and salmon egg PC, respect ively, the highest oxidative stabilities of both TG and PC were shown in salmon egg PC liposomes. This result suggests that salmon egg PC is a potentially useful liposomal material for encapsulation of readily oxidizable fish oils.