Phospholipid synergistic effect with antioxidant

Alternatively, unroasted sesame seeds are pressed once followed by solvent extraction to recover the oil from residue. The oxidative stability of sesame oil was found to be dependent on the extraction method and seed pretreatment (64). Extraction of the sesame seeds after effective seed crushing with polar solvent, heptane-isopropanol (3 1, v/v), would yield a more stable oil from whole sesame seeds because more antioxidative substances and phospholipids could be extracted. Phospholipids may act as synergists to antioxidants (81). 

Phospholipids are generally considered to have an antioxidant effect in foods, but this activity is confounded by the formation of reducing browning material at elevated temperatures (Chapter 9). Phosphatidylethanolamine appears to have synergistic activity in mixtures with natural tocopherols and synthetic antioxidants. This synergistic activity is often related to the metal scavenging ability of phospholipids. 

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