Antioxidant synergy of α‐tocopherol and phospholipids

Bandarra, Narcisa M.; Campos, Regina M.; Batista, Irineu; Nunes, María Leonor; Empis, José

doi:10.1007/s11746-999-0105-4

Cited by 118 publications

(100 citation statements)

References 25 publications

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“…All the observations in the commercial soybean oil were consistent with those obtained from purified soybean oil with respect to BBEP performance. With regard to the antioxidant synergy of tocopherols and PLs, Bandarra et al (30) proposed that the Maillard reaction is possibly involved. We have no reason to believe that BBEP will not have a Maillard reaction similar to that of PL, but the strong prooxidant effect of BBEP might have masked any possible synergistic antioxidant effect due to the Maillard mechanism.…”

Section: Resultsmentioning

confidence: 99%

The Role of Plasmalogen in the Oxidative Stability of Neutral Lipids and Phospholipids

Guang

Wang

2010

J. Agric. Food Chem.

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The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied. In a purified soybean oil (PSO), the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0.037 and 0.071 (all rates in ln (PV) h −1 , and PV stands for peroxide value), whereas soy lecithin (SL) added in the same amount showed a trend similar to the PSO blank, which had an oxidation rate of 0.025. The PSO with BBEP was susceptible to cupric ion catalyzed oxidation, in that the oil was oxidized much more quickly than the PSO with SL and cupric ion. In commercial soybean oil (CSO) with the presence of tocopherols, SL at 1000 ppm acted synergistically as an antioxidant with the natural tocopherols, but addition of BBEP accelerated lipid oxidation, as evidenced by the oxidative stability index (OSI) test. In the egg PL liposome, the BBEP caused a fast breakdown of the lipid hydroperoxides and consequently promoted more thiobarbituric acid reactive substance (TBARS) formation. The PL oxidation in the presence of copper in the liposome was not affected by the BBEP, which indicates that the hypothesis of ethanolamine plasmalogen (EthPm) chelating cupric ion as the antioxidation mechanism was not supported. The addition of cumene hydroperoxide to the egg PL liposome promoted lipid oxidation, as indicated by a fast development of PV and TBARS. However, the result with cumene hydroperoxide failed to differentiate the effect of BBEP and SL and their concentration on lipid oxidation. On the basis of the observations from this study, we conclude that EthPm is not an antioxidant but rather a pro-oxidant in a bulk lipid system, and it has no significant antioxidant effect for PL oxidation in the liposome. The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied. In a purified soybean oil (PSO), the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0.037 and 0.071 (all rates in ln (PV) h -1, and PV stands for peroxide value), whereas soy lecithin (SL) added in the same amount showed a trend similar to the PSO blank, which had an oxidation rate of 0.025. The PSO with BBEP was susceptible to cupric ion catalyzed oxidation, in that the oil was oxidized much more quickly than the PSO with SL and cupric ion. In commercial soybean oil (CSO) with the presence of tocopherols, SL at 1000 ppm acted synergistically as an antioxidant with the natural tocopherols, but addition of BBEP accelerated lipid oxidation, as evidenced by the oxidative stability index (OSI) test. In the egg PL liposome, the BBEP caused a fast breakdown of the lipid hydroperoxides and consequently promoted more thiobarbituric acid reactive substance (TBARS) formation. The PL oxidation in the presence of copper in the liposome was not affected by the BBEP, which indicates that the hypothesis of ethanolamine...

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Section: Resultsmentioning

confidence: 99%

The Role of Plasmalogen in the Oxidative Stability of Neutral Lipids and Phospholipids

Guang

Wang

2010

J. Agric. Food Chem.

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“…An interaction between the ethanolamine residue of PE and PUFA in triacylglycerols during heating seems to increase the stability of sardine lipids. A significant synergistic effect was obtained for a mixture of α-tocopherol and PE during the oxidation of refined sardine oil at 40 °C [75]. PE has a higher synergistic effect than PC as it may be easier to transfer a hydrogen atom from its amino group to regenerate tocopherol.…”

Section: Roo• + Ah → Rooh + A• Roo• + A• → A-oor (Non-radical Recombimentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

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“…Such reactions occur within lipid phase and they produce melanoids of antioxidative properties (Gogolewski et al 1988). Creation of such compounds may be aided by a generally low level in fishes of a-tocopherol-well known as a phospholipid samples (Bandarra et al 1999). Food storage may be also affected by naturally occurring Maillard reactions, observed also in non-lipid components and producing a group of compounds of antioxidative properties (Smith and Alfawaz 1995).…”

Section: Discussionmentioning

confidence: 99%

The effect of the composition of fatty acids of Baltic fishes and frozen storage process on the antioxidant activity of aqueous extracts of rosemary and sage, as well as BHA and Endox

Szczepanik

Stodolnik²

2003

Acta Ichthyol. Piscat.

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Background. Natural antioxidants become increasingly important in fish processing and particularly in the preservation phase of fish raw materials. Some of them can protect lipids, containing essential unsaturated fatty acids. The aim of the present study was to determine antioxidant properties of aqueous extracts of rosemary and sage, compared with the activity of BHA (butylated hydroxyanisole) and Endox in lipids of fresh Baltic fishes (herring, sprat, flounder) and those subjected to frozen storage at -25°C for 6 months. Material and methods. Antioxidant activity of the additives was determined based on b-carotene changes in fish lipids after 10, 20, 40, and 60 min of heating at 50°C. Results. The plant-origin extracts and the synthetic antioxidants used, inhibited most extensively b-carotene changes in the lipids of non-frozen herring. They were the least effective in non-frozen sprat lipids. The frozen storage lowered the antioxidant action of the additives in relation to b-carotene in lipids of herring and flounder, whereas in sprat lipids the antioxidants used, continued their protective action for b-carotene, during heating. Elongation of the heating time from 10 to 60 min increased the b-carotene losses and their pace followed the logarithmic scale. The activity of the antioxidants in fish lipids decreased along with the increase of polyunsaturated fatty acids (C 20 : 5 , C 22 : 5 , and C 22 : 6 ) contents. Conclusions. The antioxidant properties of plant-origin additives and synthetic antioxidants decreased along with the increased content on unsaturated fatty acids of fish lipids. Six-month-long frozen storage of the fish raw materials resulted in a decrease of the protective properties of the additives used, in relation to the lipids of Baltic herring and flounder. Endox exhibited the best protective properties for lipids of flounder and sprat, while aqueous extract of rosemary was the most effective in relation to sprat lipids.

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Antioxidant synergy of α‐tocopherol and phospholipids

Cited by 118 publications

References 25 publications

The Role of Plasmalogen in the Oxidative Stability of Neutral Lipids and Phospholipids

The Role of Plasmalogen in the Oxidative Stability of Neutral Lipids and Phospholipids

N-3 fatty acids for human nutrition: stability considerations

The effect of the composition of fatty acids of Baltic fishes and frozen storage process on the antioxidant activity of aqueous extracts of rosemary and sage, as well as BHA and Endox

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