Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

Henna Fung Sieng Lu, Nina Skall Nielsen, Caroline P. Baron, B. W. K. Diehl, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The main objective of this study was to investigate the oxidative stability and non-enzymatic browning reactions of marine PL in the presence or in the absence of primary amine group from aminophospholipids and amino acids. Marine phospholipids liposomal dispersions were prepared from two authentic standards (phosphatidylcholine and phosphatidylethanolamine) and two purified PL from marine sources with and without addition of amino acids (leucine, methionine and lysine). Samples were incubated at 60 °C for 0, 2, 4 and 6 days. Non-enzymatic browning reactions were investigated through measurement of (i) Strecker derived volatiles, (ii) yellowness index (YI), (iii) hydrophobic and (iv) hydrophilic pyrroles content. The oxidative stability of the samples was assessed through measurement of secondary lipid derived volatile oxidation products. The result showed that the presence of PE and amino acids caused the formation of pyrroles, generated Strecker derived volatiles, decreased the YI development and lowered lipid oxidation. The lower degree of lipid oxidation in liposomal dispersions containing amino acids might be attributed to antioxidative properties of pyrroles or amino acids.
Original languageEnglish
JournalFood Chemistry
Volume141
Issue number2
Pages (from-to)879–888
ISSN0308-8146
DOIs
Publication statusPublished - 2013

Keywords

  • Purified marine phospholipids
  • Phosphatidycholine
  • Phosphatidylethanolamine
  • n-3 Fatty acids
  • Oxidative stability
  • Non-enzymatic browning
  • Pyrrolisation
  • Strecker degradation
  • Liposomal dispersion

Fingerprint Dive into the research topics of 'Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation'. Together they form a unique fingerprint.

Cite this