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Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta
Author(s) -
PIKUL JAN,
KUMMEROW FRED A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03907.x
Subject(s) - cardiolipin , chemistry , thiobarbituric acid , sphingomyelin , arachidonic acid , phosphatidyl choline , malondialdehyde , food science , fatty acid , phosphatidic acid , biochemistry , phospholipid , cholesterol , lipid peroxidation , membrane , oxidative stress , enzyme
Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70‐77% of the total PL MDA while 16‐25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3‐6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.