Preparation, characterisation and evaluation of kaempferol phospholipid complex and its application in preventing the deterioration of soybean oil

This study aims to improve the solubility of kaempferol (KA) by preparing a kaempferol phospholipid complex (KA-PC), which can be applied to prevent soybean oil from spoilage. KA-PC was prepared by solvent evaporation and characterised by FTIR, DSC, and XRD. Furthermore, KA-PC was added to soybean oil and the peroxide value and acid value were determined. The results showed that KA-PC improved the solubility of KA in both water and <i>n</i>-octanol. Several characterisation methods identified KA-PC as an amorphous structure. The rate of scavenging DPPH free radical and ABTS free radical of KA-PC was higher than that of KA. After 15 days of storage, the peroxidation value of the soybean oil of KA-PC was about 17.35 mmol/kg, which was significantly lower than that of the KA group (about 29.70 mmol/kg) The results help to prepare insoluble compounds into phospholipid complex (PC) and expand their application in food preservation.