[Fat-stabilizing properties of phosphatides. 1. Response of selected phosphatides to oxygen]

The authors investigated the formation of hydroperoxides and carbonyl compounds in raw phosphatides from soya-beans and rape-seeds during storage at 50 degrees C. According to the results obtained, the chemical deterioration of the raw phosphatides depends upon their intrinsic contents of prooxidative and antioxidative compounds and upon the consituent fatty acids. Purified preparations are considerably more stable as comparable fatty acid methyl esters; and phosphatides containing nitrogenous bases are less sensitive to atmospheric oxygen than their nitrogen-free analogues.