Preparation and antioxidant activity of Maillard reaction products derived from reducing sugar-phosphatidylethanolamine
In order to study the formation of Maillard reaction products(MRPs)during flaxseed frying and improve the oxidative stability of cold-pressed flaxseed oil,three reducing sugars(glucose,fructose and xylose)were simulated to react with phosphatidylethanolamine(PE),and the effects of reaction temperature,reaction time and molar ratio of substrate on the antioxidant activity of MRPs were investigated.The main components of the MRPs were analyzed by mass spectrometry,and the effects of the MRPs on the oxidative stability and formation of aldehydes of cold-pressed flaxseed oil were investigated.The results showed that the MRPs of PE-xylose system had the highest in vitro antioxidant capacity,and its optimal reaction conditions were molar ratio of xylose to PE 1∶1,reaction temperature 160 ℃,and reaction time 60 min.The DPPH radical scavenging rate of the MRPs(2 mg/mL)prepared under the optimal conditions reached 79.57％,the ferric reducing antioxidant capacity(FRAP)was 43.65 μmol/g,and the chelating capacity of iron ions was 13.34％;the PE-pyrrole-2-carbaldehyde formed by the reaction of one molecule of xylose and one molecule of PE was found to be the main component in the MRPs by mass spectrometry analysis.In the accelerated oxidation experiment at 190℃,the MRPs of PE-xylose system showed similar inhibitory effects to TBHQ on the increase of peroxide value and p-anisidine value of cold-pressed flaxseed oil,while the 1 H nuclear magnetic resonance results showed that the MRPs could slow down the generation of monoolefin and dienal.In conclusion,MRPs can effectively improve the oxidative stability of oil.
phosphatidylethanolaminereducing sugarMaillard reactionantioxidant activitylipid oxidation1H nuclear magnetic resonance
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