Antioxidant properties of individual phospholipids in a salmon oil model system

Abstract

The antioxidant properties of phosphoHpids (PL) in a refined salmon oil model system were measured by deteP mining changes in the 2-thiobarbituric acid number and decreases in the ratio of docosahexaenoic acid (DHA)I palmitic acid (22:6/16:0) of a fish oil system incubated at 180°C for up to 3 h. The more phosphatidylcholine (PC) added to the oil system, the higher the oxidative stability obtained. The order of effectiveness of commercial phospholipids in inhibiting oxidation and the loss of polyunsaturated fatty acids was as follows: sphingomyelin (SPH) = lysophosphatidylcholine (LPC) = phosphatidylcholine (PC) = phosphatidylethanol~mine (PE) > phosphatidylserine (PS) > phosphatidyHnositol (PI) > phosphatidylglycerol (PG) > control s n|mon oil. Nitrogen contaJnlng PL, including PE, PC, LPC and SPH, were equally effective in exerting greater antioxidant properties than PS, PG and PI. The inverse relationship observed between the oxidation index (C22:6/C16:0) and color intensity for treatments following 2 h of heating suggests that Maillard-type reaction products may have contributed to the oxidative stability of PL-supplemented fish oils.

Borage and evening primrose oil

“…Non-stripped BO and emulsion were more stable than non-stripped EPO and emulsion due to the presence of much higher amounts of tocopherols and phospholipids, phosphatidylcholine (PC) and phosphatidylethanolamine (PE). PC and PE were both previously shown to be effective antioxidants in edible oils [29].…”

Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

“…Choline and ethanolamine which are degradation products of PC and PE, respectively, decreased the autoxidation of herring oil at 40 1C (Saito & Ishihara, 1997). PC improved the oxidative stability of salmon oil during heating at 180 1C for 3 h (King, Boyd, & Sheldon, 1992 oxidation of trilinolein at 37 1C (Ohshima, Fujita, & Koizumi, 1993).…”

Egg Consumption and Human Health

“…King, Boyd, and Sheldon (1992) reported that egg yolk phospholipids exhibit antioxidant activity in a refined salmon oil model system, and also demonstrated that the presence of nitrogen improved the antioxidant activity of phospholipids [104]. The antioxidant activity was positively associated with the degree of fatty acid unsaturation [81].…”