Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Phosphatidylethanolamine and glucose were added to the degummed mustard seed oil (20.16 μmol/g oil) to prepare blank oil (O), glucose added oil (OG), phosphatidylethanolamine added oil (OP), and both phosphatidylethanolamine and glucose added oil (OPG). These oils were heated at 160 °C for 10 min. Absorbance and fluorescence measurement confirmed the occurrence of Maillard type reactions. During oil incubation (both at 40 and 104 °C), the heated OP and OPG oils showed the highest oxidative stability. Moreover, the degradations of tocols in these oils were 16–17% (72 h at 104 °C) and 7–20% (53 days at 40 °C), while that in other oils (O and OG) were 56–65% (24 h at 104 °C) and 20–57% (19 days at 40 °C), respectively. Maillard type reaction products of phosphatidylethanolamine showed potent antioxidant activity. Some of the reaction products such as Amadori product, phosphatidylethanolamine-linked pyrrolecarbaldehyde and 2,3-dihydro-1H-imidazo[1,2-α]pyridine-4-ylium derivatives were identified using LC–TOF MS analysis.