The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model
Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003887 |
| _version_ | 1827577240349573120 |
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| author | Xiaoying Yang Jinshan Xiao Peng Wan Jie Liu Haitao Mo De-Wei Chen |
| author_facet | Xiaoying Yang Jinshan Xiao Peng Wan Jie Liu Haitao Mo De-Wei Chen |
| author_sort | Xiaoying Yang |
| collection | DOAJ |
| description | Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated at 100 °C for 10 min, and then the oxidation products of the liposome samples were analyzed by 1H NMR and GC–MS. The results showed that the concentrations of most of the oxidation products in the PLs-liposomes sample were significantly higher than those in the PLs&lutein-liposomes sample. Therefore, lutein could protect egg yolk PLs from oxidation, thus inhibiting the formation of lipid-derived volatile compounds. As those lipid-derived volatile compounds are the key fatty note odorants, this study has confirmed that the removal of lutein is the determining factor in using egg yolk PLs as an ideal precursor of fatty note odorants. |
| first_indexed | 2024-03-08T21:24:59Z |
| format | Article |
| id | doaj.art-32e39b01cb224e868f80f4b968ad9b9c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:59Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-32e39b01cb224e868f80f4b968ad9b9c2023-12-21T07:36:40ZengElsevierFood Chemistry: X2590-15752023-12-0120100945The effect of lutein on the oxidation of egg yolk phospholipids in a liposome modelXiaoying Yang0Jinshan Xiao1Peng Wan2Jie Liu3Haitao Mo4De-Wei Chen5Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Guangxi Vocational & Technical Institute of Industry, Nanning, Guangxi 530001, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Corresponding author.Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated at 100 °C for 10 min, and then the oxidation products of the liposome samples were analyzed by 1H NMR and GC–MS. The results showed that the concentrations of most of the oxidation products in the PLs-liposomes sample were significantly higher than those in the PLs&lutein-liposomes sample. Therefore, lutein could protect egg yolk PLs from oxidation, thus inhibiting the formation of lipid-derived volatile compounds. As those lipid-derived volatile compounds are the key fatty note odorants, this study has confirmed that the removal of lutein is the determining factor in using egg yolk PLs as an ideal precursor of fatty note odorants.http://www.sciencedirect.com/science/article/pii/S2590157523003887PhospholipidLuteinLiposomesAntioxidant1H NMR |
| spellingShingle | Xiaoying Yang Jinshan Xiao Peng Wan Jie Liu Haitao Mo De-Wei Chen The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model Food Chemistry: X Phospholipid Lutein Liposomes Antioxidant 1H NMR |
| title | The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| title_full | The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| title_fullStr | The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| title_full_unstemmed | The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| title_short | The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| title_sort | effect of lutein on the oxidation of egg yolk phospholipids in a liposome model |
| topic | Phospholipid Lutein Liposomes Antioxidant 1H NMR |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003887 |
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