Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2887-2896

  Lu, F S H ^a   Nielsen, N S ^a   Baron, C P ^a   Jacobsen, C ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fish oil; Marine phospholipids; Non enzymatic browning; Oxidative stability; Pyrrolisation; Strecker degradation

Indexed keywords

CHEMICAL COMPOSITIONS; COLOUR CHANGE; DYNAMIC HEADSPACE; FISH OIL; FREE FATTY ACID; HEALTH EFFECTS; HIGH PRESSURE HOMOGENIZER; HIGH PURITY; HIGH-CONTENT; HYDROLYTIC STABILITY; NON-ENZYMATIC BROWNING; NON-ENZYMATIC BROWNING REACTIONS; OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; PEROXIDE VALUE; PRIMARY AMINE GROUPS; PYRROLISATION; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

DEGRADATION; EMULSIFICATION; EMULSIONS; GAS CHROMATOGRAPHY; GLYCOSYLATION; OXIDATION RESISTANCE; PHOSPHOLIPIDS; VOLATILE ORGANIC COMPOUNDS;

MARINE APPLICATIONS;

AMINE; FATTY ACID; FISH OIL; PEROXIDE; PHOSPHOLIPID; PYRROLE; TRIACYLGLYCEROL; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; COLOR; CONCENTRATION (PARAMETERS); EMULSION; GAS CHROMATOGRAPHY; GLYCATION; HYDROLYSIS; LIPID OXIDATION; MEASUREMENT; OXIDATION; PHOSPHORUS NUCLEAR MAGNETIC RESONANCE; SOLID PHASE MICROEXTRACTION; STORAGE; STRECKER SYNTHESIS;

AMINES; ANIMALS; EMULSIONS; FISH OILS; FISHES; OXIDATION-REDUCTION; PHOSPHOLIPIDS;

EID: 84865331227     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.008     Document Type: Article

References (31)

1. AOCS Official method Ce 2-66 Preparation of methyl esters of long chain fatty acids 1998 AOCS Champaign, IL
2. AOCS Official method Ce 1b-89 Fatty acids composition of marine oils by GLC 1998 AOCS Champaign, IL
3. AOCS Official method Ce 8-89 Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC 1998 AOCS Champaign, IL
4. AOCS Official method Ce 5a-40 Free fatty acids 1998 AOCS Champaign, IL
5. K.R. Applegate, and J.A. Glomset Computer-based modeling of the conformation and packing properties of docosahexaenoic acid Journal of Lipid Research 27 1986 658 680
6. L.C. Boyd, V.C. Nwosu, C.L. Young, and L. MacMillian Monitoring lipid oxidation and antioxidant effects of phospholipids by headspace gas chromatographic analyses of rancimat trapped volatiles Journal of Food Lipids 5 1998 269 282
7. H.Y. Chung, I.K.S. Yung, and J.S. Kim Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods Journal of Agricultural and Food Chemistry 49 2001 192 202
8. F.J. Francis, and F.H. Clydesdale Food colourimetry: Therory and application 1975 AVI Publishing Westport, CT
9. F.S. Henna Lu, N.S. Nielsen, M. Timm-Heinrich, and C. Jacobsen Oxidative stability of marine phospholipids in the liposomal form and their applications Lipids 46 2011 3 23
10. F. Hidalgo, M. Alaiz, and R. Zamora Effect of pH and temperature on comparative non-enzymatic browning of proteins produced by oxidized lipids and carbohydrate Journal of Agricultural and Food Chemistry 47 1999 742 747
11. F.J. Hidalgo, M. Mercedes Leoan, F. Nogales, and R. Zamora Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction products Journal of Agricultural and Food Chemistry 55 2007 4436 4442
12. F.J. Hidalgo, F. Nogales, and R. Zamora Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions Journal of Agricultural and Food Chemistry 51 2003 5703 5708
13. F.J. Hidalgo, F. Nogales, and R. Zamora Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation Journal of Agricultural and Food Chemistry 53 2005 659 662
14. F.J. Hidalgo, and R. Zamora Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals Journal of Agriculture and Food chemistry 52 2004 7126 7131
15. M. Ierna, A. Kerr, H. Scales, K. Berge, and M. Griinari Supplementation of diet with krill oil protects against experimental rheumatoid arthritis BMC Musculoskelet Disorders 11 2010 136
16. International IDF Standard 74 A Milk and milk products: Determination of the iron content 1991 International Dairy Federation Brussels
17. J.S. Iverson, L.C.S. Lang, and M.H. Cooper Comparison of the bligh and dyer and folch methods for total lipid determination in a broad range of marine tissue Lipids 36 2001 1283 1287
18. C. Jacobsen Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: A comparative evaluation Trends in Food Science & Technology 19 2008 76 93
19. M. Linder, and R.G. Ackman Volatile compounds recovered by solid phase microextraction from fresh adductor muscle and total lipids of sea scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia) Journal of Food Science 67 2002 2032 2037
20. Lu, F. S. H., Nielsen, N. S., Baron, C., & Jacobsen, C. (in press). Physico-chemical properties of marine phospholipid emulsions. Journal of the American Oil Chemists' Society.
21. Lu, F. S. H., Nielsen, N. S., Jacobsen, C. (submitted for publication). Short Communication: Comparison of two methods for extraction of volatiles from marine phospholipids emulsions. European Journal of Lipid Science and Technology.
22. H. Moriya, T. Kuniminato, M. Hosokawa, K. Fukunaga, T. Nishiyama, and K. Miyashita Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats Fisheries Science 73 2007 668 674
23. R. Mozuraityte, T. Rustad, and I. Storro The role of iron in peroxidation of polyunsaturated fatty acids in liposomes Journal of Agricultural and Food Chemistry 56 2008 537 543
24. J.L. Peng, Y. Larondelle, D. Pham, R.G. Ackman, and X. Rollin Polyunsaturated fatty acid profiles of whole body phospholipids and triacylglycerols in anadromous and landlocked Atlantic salmon (Salmo salar L.) fry Comparative Biochemistry and Physiology B 134 2003 335 348
25. N.C. Shantha, and E.A. Decker Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of AOAC International 77 1994 421 424
26. M. Timm-Heinrich, X. Xuebing, N.S. Nielsen, and C. Jacobsen Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid European Journal of Lipid Science and Technology 105 2003 459 470
27. S. Ventanas, M. Estevez, and C.L. Delgado Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids European Food Research and Technology 225 2007 665 675
28. V. Wijendran, M.C. Huang, G.Y. Diau, G. Boehm, P.W. Nathanielsz, and J.T. Brenna Efficacy of dietary arachidonic acid provided as triglyceride or phospholipid as substrates for brain arachidonic acid accretion in baboon neonates Pediatric Research 51 2002 265 272
29. R. Zamora, E. Gallardo, and F. Hidalgo Strecker degradation of phenylalanine initiated by 2,4-decadienal or methyl 13-oxooctadeca-9, 11-dienoate in model systems Journal of Agricultural and Food Chemistry 55 2007 1308 1314
30. R. Zamora, F. Nogales, and F.J. Hidalgo Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems European Food Research and Technology 220 2005 459 465
31. R. Zamora, J.J. Rios, and F.J. Hidalgo Formation of volatile pyrrole products from epoxyalkenals/protein reactions Journal of Agricultural and Food Chemistry 66 1994 543 546