期刊
FOOD CHEMISTRY
卷 124, 期 4, 页码 1490-1495出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.118
关键词
Amino phospholipids; Carbonyl-amine reactions; Free radical-scavenging activity; Maillard reaction; Natural antioxidants; Nonenzymatic browning
资金
- European Union
- Ministerio de Educacion y Ciencia of Spain [AGL2006-01092, AGL2009-07638]
The reaction of phosphatidylethanolamine (PE) and ribose (RI) in olive oil was studied in an attempt to both explore the possibilities of producing Maillard reaction in hydrophobic media and analyse the antioxidant properties of the formed compounds. When oil samples containing PE/RI mixtures were heated at a temperature higher than 90 degrees C, the oil rapidly developed browning, fluorescence, and free radical-scavenging activity, which was higher than the developed by the oil in the absence of added compounds or in the presence of only either PE or RI. These changes were a consequence of the formation of Maillard reaction products in the oil by reaction between PE and RI. Among them, the N-alkylpyrrole derivatives produced in this reaction could be determined by GC-MS after transpyrrolisation. Differently to Maillard products formed between carbohydrates and amino acids, the products of the reaction with aminophospholipids are more hydrophobic and, therefore, better candidates to be employed as lipophilic antioxidants in food products. Because of the different polarity of Maillard products between carbohydrates and either amino acids or aminophospholipids, Maillard reaction can be a useful procedure to obtain a wide range of antioxidants with different polarities to be employed in different food systems. (C) 2010 Elsevier Ltd. All rights reserved.
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