Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Phosphatidylethanolamine and glucose were added to the degummed mustard seed oil (20.16μmol/g oil) to prepare blank oil (O), glucose added oil (OG), phosphatidylethanolamine added oil (OP), and both phosphatidylethanolamine and glucose added oil (OPG). These oils were heated at 160°C for 10min. Absorbance and fluorescence measurement confirmed the occurrence of Maillard type reactions. During oil incubation (both at 40 and 104°C), the heated OP and OPG oils showed the highest oxidative stability. Moreover, the degradations of tocols in these oils were 16-17% (72h at 104°C) and 7-20% (53days at 40°C), while that in other oils (O and OG) were 56-65% (24h at 104°C) and 20-57% (19days at 40°C), respectively. Maillard type reaction products of phosphatidylethanolamine showed potent antioxidant activity. Some of the reaction products such as Amadori product, phosphatidylethanolamine-linked pyrrolecarbaldehyde and 2,3-dihydro-1H-imidazo[1,2-α]pyridine-4-ylium derivatives were identified using LC-TOF MS analysis.