Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose.
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.
NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Kshitij
K
Shrestha
NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Bruno.DeMeulenaer@UGent.be.
Bruno
B
De Meulenaer
D000975:Antioxidants / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000379:methods*; D005947:Glucose / Q000737:chemistry*; D015416:Maillard Reaction / Q000187:drug effects*; D013058:Mass Spectrometry / Q000379:methods*; D010084:Oxidation-Reduction; D010714:Phosphatidylethanolamines / Q000737:chemistry*
D000975:Antioxidants; D010714:Phosphatidylethanolamines; C483858:phosphatidylethanolamine; D005947:Glucose
2,3-Dihydro-1H-imidazo[1,2-α]pyridine-4-ylium derivatives; Antioxidant; LC–TOF MS; Lipid oxidation; Maillard type reactions; Phospholipids browning