Phospholipids in foods: prooxidants or antioxidants?

Cui, Leqi; Decker, Eric A.

doi:10.1002/jsfa.7320

Cited by 195 publications

(133 citation statements)

References 150 publications

(214 reference statements)

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“…The presence of some Maillard reaction products in the sunflower oil + phospholipids sample was not surprising, as low levels of Maillard reaction precursors are co‐extracted with the phospholipids when polar solvents (ethanol and acetone) are used. In addition, both the primary amine group present in phosphatidylethanolamine and aldehydes produced from lipid oxidation can serve as Maillard reaction substrates . It is also consistent with the previous reports that the products of phospholipids oxidation can contribute to the Maillard reaction.…”

Section: Resultssupporting

confidence: 91%

“…Owing to the amphiphilic nature of phospholipids, they tend to be present in a dispersed form, increasing their surface area, and increasing their exposure to water‐soluble pro‐oxidants. In meat, these are likely to be pro‐oxidant metals, rendering the phospholipids highly susceptible to oxidation and to the generation of large quantities of lipid‐derived volatiles . Linoleic acid is the predominant polyunsaturated fatty acid (about 14% of the total fatty acids) in egg yolk phospholipids .…”

Section: Resultsmentioning

confidence: 99%

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

2019

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BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep‐fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg−1) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography–mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep‐fat frying odorants, such as (E,E)‐2,4‐decadienal and (E,Z)‐2,4‐decadienal, as well as 1‐octen‐3‐one, (E)‐2‐nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3–65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep‐fat frying odorants in a wide range of deep‐fried products. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

2019

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“…Antioxidant activity of L has been attributed to phospholipids. Phospholipids in L located at oil–water interface prevent oxygen from coming into contact with oil (Cui & Decker, ; Judde et al, ). Addition of 1 mg/g L to TAGs increased induction period of TAGs from 6.84 to 7.39 hr.…”

Section: Resultsmentioning

confidence: 99%

Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil

Günal

Turan

2018

J Food Process Preserv

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In this study, the effects of olive mill wastewater (OMW) and olive pomace (OP) extracts (1 and 2 mg/g), lecithin (L, 1–5 mg/g), and ascorbyl palmitate (AP, 0.2 mg/g) on the oxidative stability of refined sunflower oil (SFO) and its purified triacylglycerols (TAGs) were investigated under accelerated oxidation conditions. Induction period of TAGs increased from 6.84 to 11.27 hr, with OMW methanol extract (1 mg/g), while OP extracts provided less protection (9.79 hr) at 90°C in Rancimat. The K232 values of the SFO with extracts (1 mg/g) and AP (0.2 mg/g) was lower than those of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and α‐tocopherol containing oil samples at 60°C. Binary combinations of extracts with AP (0.2 mg/g) or L (5 mg/g) also effectively decreased the K232 and K270 values of TAGs during oxidation. In conclusion, OMW and OP extracts can be synergistically used with L or AP for stabilization of SFO against oxidation. Practical applications Generally, edible oils contain high amount of unsaturated fatty acids which are susceptible to oxidation during heat required food processes. Natural antioxidants are preferably used for increasing oxidative stability of edible oils. Olive mill byproducts contain valuable phenolic compounds that have high antioxidant capacity. In this study, we studied antioxidant efficiencies of the olive wastewater and pomace extracts in sunflower oil in combinations with lecithin and ascorbyl palmitate. These combinations can be successfully used to increase the oxidative stability of sunflower oil.

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“…The uniform distribution of the antioxidant substances derived from the plant extracts is directly correlated with their antioxidant efficiency after the muscle is converted into meat, because these compounds are available close to the damaged sites (Sies & Stahl, 1995;Cui & Decker, 2016).…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Most part of the essential oils compounds present in plant extracts is rapidly absorbed in the gut after oral administration, metabolized, and excreted by the kidneys. Only a small amount of these compounds is deposited in the body, especially on cellular membranes (Mitsumoto, 2000;Cui & Decker, 2016). However, the balance between the amount of compounds stored and excreted can vary according to the composition of these essential oils (Igmi et al, 1974;Lee, 2004).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

Lima

Migotto

Oliveira

et al. 2016

Rev. Bras. Cienc. Avic.

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In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

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Phospholipids in foods: prooxidants or antioxidants?

Cited by 195 publications

References 150 publications

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

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