Chemo-enzymatic synthesis, characterization, in vitro antioxidant capacity and oxidative stability studies of novel phosphatidylcholines with omega-3/omega-6 PUFAs and phenolic acids
文献类型： 外文期刊
第一作者： Marrapu, Balakrishna
作者： Marrapu, Balakrishna;Ma, Jingjing;Geng, Zhiming;Nalla, Swapna;Liu, Fang;Li, Pengpeng;Wang, Daoying;Zhang, Muhan;Xu, Weimin;Liu, Fang;Xu, Weimin
作者机构： Jiangsu Acad Agr Sci, Inst Agriprod Proc, Nanjing 210014, Peoples R China;Qinghai Prov Qinghai Lake Meat Ind Co Ltd, Haikou 813099, Hainan, Peoples R China;Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China
关键词： Phosphatidylcholines; Polyunsaturated fatty acids; Phenolic acids; Antioxidant activity; Oxidative stability
期刊名称：FOOD RESEARCH INTERNATIONAL （ 2020影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2020 年 131 卷
收录情况： SCI
摘要： Novel phosphatidylcholines containing PUFAs and phenolic acids were synthesized from egg phosphatidylcholine (PC), PUFAs (docosahexaenoic, arachidonic and linoleic acids) and phenolic acids (caffeic, ferulic and p-coumaric acids) as substrates. The structures of modified PCs were confirmed by spectral analysis and were evaluated for antioxidant activities. The modified PCs containing caffeic and ferulic acids exhibited excellent antioxidant activities compared with butylated hydroxytoluene (BHT) and alpha-tocopherol. The synthesized compounds were also evaluated for the oxidative stabilities in liposome and organic solvent. The modified PCs showed more oxidative stable compared with standard PUFA-PCs and PUFA-PCs + BHT. Results showed that the oxidative stability decreased with increasing degree of unsaturation in organic solvent whereas in liposomes, increased with increasing degree of unsaturation due to tight packed configuration. In this study, phenolic acids were found to render protections for PUFAs in modified PCs from oxidation. Modified PCs may have great potential for applications in food, cosmetic and pharmaceutical industries.
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