Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions

In addition to browning products analogous to those occurring in oxidizing lipids, other types of browning reactions were observed that produced by intermolecular or intramolecular interactions between amine groups of phospholipids and hydroperoxides or their carbonylic degradation products. Primary...

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Bibliographic Details
Published inInternational Congress series Vol. 1245; pp. 443 - 444
Main Authors Thi Thu Nguyen, Huong, Parkányiová, Lucie, Miyahara, Mitsuyoshi, Uematsu, Tsunemi, Sakurai, Hidetoshi, Pokorný, Jan
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.11.2002
Subjects
Amine groups
Browning
Hydroperoxides
Oxidation
Phospholipids
Saccharides
Hydroperoxides
Browning
Oxidation
Phospholipids
Amine groups
Saccharides
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Summary:In addition to browning products analogous to those occurring in oxidizing lipids, other types of browning reactions were observed that produced by intermolecular or intramolecular interactions between amine groups of phospholipids and hydroperoxides or their carbonylic degradation products. Primary amine groups of phosphatidylethanolamine, phosphatidylserine and the respective lysophospholipids react with oxidized acyl chains of phospholipids, forming yellow or red oxidation products. Polyunsaturated imines (Schiff bases) are formed, which rapidly turn brown. The presence of amine groups accelerates browning reactions, slowly on storage, rapidly on heating.
ISSN:0531-5131
1873-6157
DOI:10.1016/S0531-5131(02)00933-0