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Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop ( Argopecten irradians ) adductor muscle during storage: an oxidation kinetic assessment
Author(s) -
Xie HongKai,
Zhao GuanHua,
Wu ZiXuan,
Li DeYang,
Zhao ManTong,
Li Ao,
Liu HuiLin,
Zhou DaYong,
Zhu BeiWei
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10774
Subject(s) - docosahexaenoic acid , scallop , eicosapentaenoic acid , chemistry , lipid oxidation , antioxidant , phospholipid , oxidative phosphorylation , polyunsaturated fatty acid , biochemistry , food science , chromatography , biology , fatty acid , fishery , membrane
BACKGROUND Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n ‐3 long‐chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high‐performance liquid chromatography‐tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first‐order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero‐order kinetic model during storage. According to the oxidation rate ( k ) obtained from first‐order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE. CONCLUSION The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry