The role of endogenous hydratable phospholipids in enhancing the oxidative stability of tiger nut (

Run-Yang Zhang, Jing-Ru Jia, Chen Liu, Xiao-Shuang Cai, Peng-Xiao Chen, Hua-Min Liu, Wen-Xue Zhu

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds.Food chemistry: X · 2026
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7 authors.

Run-Yang ZhangCollege of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.

Jing-Ru JiaCollege of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.

Chen LiuSchool of Life Sciences, The Chinese University of Hong Kong, Hong Kong 999077, Hong Kong Special Administrative Region of China.

Xiao-Shuang CaiCollege of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.

Peng-Xiao ChenSchool of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.

Hua-Min LiuCollege of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.

Wen-Xue ZhuSchool of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.

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6 · The paper itself

Abstract

Tiger nut oil (TNO) is a promising oil due to its excellent oxidative stability. The simulated system was developed using stripped tiger nut oil (STNO) and hydratable phospholipids (HP) extracted from TNO to study HP's antioxidant role. Results showed that HP (0.5-8.0 g/kg) increased STNO's oxidative stability index (OSI: 1.50 h) to 1.69-13.68 h, outperforming sterols (0.5-4.0 g/kg, 2.21-2.28 h) but less effective than tocopherols (0.1-0.5 g/kg, 19.27-25.14 h). However, when tocopherols and HP coexisted in STNO, their association may have enhanced the hydrogen-donating ability of tocopherols for scavenging lipid free radicals, thereby synergistically increasing the OSI of STNO to 53.11 h. Phosphatidylethanolamine and lysophosphatidylcholine were the most oxidation-prone components of HP, showing over 90 % loss. Furthermore, HP enhanced the thermal stability of STNO and the oxidative stability of commonly edible oils. Therefore, HP imparts superior oxidative stability to TNO as a key component.

Indexed as

Hydratable phospholipidsOxidative stabilitySynergistic effectTiger nut oil

Identifiers

PMID40980279

DOI10.1016/j.fochx.2025.102985

PMCPMC12448034

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