Antioxidative Activity of Amino Phospholipids and Phospholipid/Amino Acid Mixtures in Edible Oils As Determined by the Rancimat Method

Abstract

Phosphatidylethanolamine (PE), phosphatidylcholine (PC), lysine (Lys), and mixtures of them were tested for antioxidative activity in refined olive oil by the Rancimat method to investigate the role of the chemical reactions produced in the Rancimat vessel on the induction periods (IPs) obtained. PE and Lys, but not PC, increased the IPs of the oil when tested alone. In addition, PE/Lys and PC/Lys mixtures, but not PC/PE mixtures, exhibited a synergistic effect. All these results can be understood considering the in situ formation of oxidized lipid/amino compound reaction products with antioxidative activities. Thus, the formation of pyrroles could be detected after derivatization with p-(dimethylamino)benzaldehyde, and some of these compounds could be unambiguously identified by GC−MS after their conversion into volatile derivatives. In addition, the formed products contributed to the color developed, and a correlation was observed between the Rancimat IPs obtained and the yellowness index of the oxidized oils recovered from the Rancimat. Furthermore, the differences observed in the antioxidative activities of PE, PC, Lys, and their mixtures could be explained according to the lipophility and hydrophility of the oxidized lipid/amino compound reaction products formed. All these results suggest that chemical reactions are being produced in the Rancimat vessel and the Rancimat IPs obtained are a consequence of the antioxidative activities of the products formed in these reactions. Furthermore, Rancimat may be a valuable tool for testing antioxidative activities of antioxidants produced during food processing if favorable conditions for antioxidant formation are employed. Keywords: Amino/carbonyl reactions; food processing antioxidants; lipid oxidation; non-enzymatic browning; phospholipids; pyrroles; pyrrolized phospholipids; Rancimat