Choline and Ethanolamine Decompose Lipid Hydroperoxides into Hydroxyl Lipids

Autor: Anthony J. Irwin, Xiangqing Pan, Michael Leonard, David Welsby
Rok vydání: 2010
Předmět:
Zdroj: Journal of the American Oil Chemists' Society. 87:1235-1245
ISSN: 1558-9331
0003-021X
DOI: 10.1007/s11746-010-1622-x
Popis: Analysis of lipid hydroperoxides and hydroxyl lipids in food and biological systems has historically been difficult due to the instability and diversity of these compounds as well as the complexity of the associated purification and derivatization processes. A rapid, high throughput and robust method based on mass spectrometry using multiple reaction monitoring mode of LC–ESI–MS/MS has been developed for the simultaneous quantitative analysis of fatty acid hydroperoxides and hydroxyl fatty acids without purification or derivatization. The method has been used to demonstrate that functional groups of phospholipids, choline and ethanolamine, are capable of decomposing lipid hydroperoxides into their corresponding hydroxyl lipids. In model systems where choline and ethanolamine were added, the amounts of lipid hydroperoxide isomers decreased while the amounts of hydroxyl lipids increased. In similar model systems containing normal food antioxidants such as tocopherols and butylated hydroxytoluene, and in the control without antioxidants, the amounts of lipid hydroperoxide and hydroxyl lipids did not change significantly under current experimental conditions. Data also demonstrated that phospholipids have a much lower hydroperoxide decomposition ability than choline and ethanolamine, and that the antioxidant activity of phospholipids is probably due to the ability of choline, ethanolamine and other amines from phospholipid degradation to convert primary oxidation products to the corresponding hydroxyl lipids.
Databáze: OpenAIRE
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