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Open AccessArticle

Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine

1
Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
2
Department of Nutritional Science, Faculty of Life Sciences, University of Vienna, Vienna 1090, Austria
*
Author to whom correspondence should be addressed.
Academic Editor: Jorge Ruiz-Carrascal
Molecules 2020, 25(2), 373; https://doi.org/10.3390/molecules25020373
Received: 5 December 2019 / Revised: 9 January 2020 / Accepted: 16 January 2020 / Published: 16 January 2020
(This article belongs to the Section Natural Products Chemistry)
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine. View Full-Text
Keywords: phosphatidylethanolamine; soybean oil; lipid oxidation; hexanal; radical scavenging activity; carbonyl-amine adducts phosphatidylethanolamine; soybean oil; lipid oxidation; hexanal; radical scavenging activity; carbonyl-amine adducts
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Goritschnig, J.; Tadus, K.; König, J.; Pignitter, M. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine. Molecules 2020, 25, 373.

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