Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Food Chem. 2014 Oct 15:161:8-15. doi: 10.1016/j.foodchem.2014.03.113. Epub 2014 Apr 1.

Abstract

Phosphatidylethanolamine and glucose were added to the degummed mustard seed oil (20.16μmol/g oil) to prepare blank oil (O), glucose added oil (OG), phosphatidylethanolamine added oil (OP), and both phosphatidylethanolamine and glucose added oil (OPG). These oils were heated at 160°C for 10min. Absorbance and fluorescence measurement confirmed the occurrence of Maillard type reactions. During oil incubation (both at 40 and 104°C), the heated OP and OPG oils showed the highest oxidative stability. Moreover, the degradations of tocols in these oils were 16-17% (72h at 104°C) and 7-20% (53days at 40°C), while that in other oils (O and OG) were 56-65% (24h at 104°C) and 20-57% (19days at 40°C), respectively. Maillard type reaction products of phosphatidylethanolamine showed potent antioxidant activity. Some of the reaction products such as Amadori product, phosphatidylethanolamine-linked pyrrolecarbaldehyde and 2,3-dihydro-1H-imidazo[1,2-α]pyridine-4-ylium derivatives were identified using LC-TOF MS analysis.

Keywords: 2,3-Dihydro-1H-imidazo[1,2-α]pyridine-4-ylium derivatives; Antioxidant; LC–TOF MS; Lipid oxidation; Maillard type reactions; Phospholipids browning.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / chemistry*
  • Chromatography, Liquid / methods*
  • Glucose / chemistry*
  • Maillard Reaction / drug effects*
  • Mass Spectrometry / methods*
  • Oxidation-Reduction
  • Phosphatidylethanolamines / chemistry*

Substances

  • Antioxidants
  • Phosphatidylethanolamines
  • phosphatidylethanolamine
  • Glucose