Among the numerous beneficial effects of phospholipides can highlight their role in protecting the cardiovascular system and improving memory and learning. These effects can be partially explained by the fact that phospholipids are rich in polyunsaturated (eicosapentaenoic and docosahexaenoic acids) or essential fatty acids. Thus, it is very significant to explore potential food sources containing polyunsaturated rich phospholipids for the development new food products supplemented with phospholipids.This work allowed a series method for the extraction, purification, separation and quantification of phospholipids in order to characterize the polyunsaturated phospholipid sources. Food supplementation with polyunsaturated phospholipids rises however the question of their stability during food processing at high temperature. Then we have developed methods to identify phospholipids degradation products and determine their kinetics of the oxidation during thermal treatment which is a widespread food processing.Phospholipids (PE and PC) are more stable than triacylglyceride, this is due to the presence of an amino group in the molecule.
