Antioxidative Activity of Nitrogen-containing Phospholipids toward Emulsified Fish Oils

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  • 乳化魚油に対する含窒素リン脂質の酸化防止能
  • ニュウカ ギョユ ニ タイスル ガン チッソ リン シシツ ノ サンカ ボウシノウ

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Abstract

The Antioxidative activity of nitrogen-containing phospholipids for emulsifying polyunsaturated oil was evaluated using phosphatidylcholine (PC) and phosphatidylethanolamine (PE) at different pH, and the antioxidation mechanism of the phospholipids was surmised based on classification of amino-nitrogens. <BR>PE showed remarkable antioxidative activity at the acidified pH less than 9.4 of the isoelectric point of ethanolamine, although PC in emulsifying fish oil exhibited antioxidative activity with the same suppressive effect on PV increase at any pH. Primary, secondary, tertiary amines, and quaternary ammonium salt used as model compounds showed excellent antioxidative activity at pH 7.5, a region more acidic than the isoelectric point of 4 model compounds, but the effects varied according to the model compound. PV suppressive effects of two phospholipids and 4 model compounds in emulsifying fish oil showed differences in autoxidation from oil-soluble or water soluble radical initiators. Amines present on the boundary between oil and water layers showed greater antioxidative activity than the primary amine in the water layer. Nitrogen-containing compounds are desirable in the oil layer to suppress autoxidation, and thus it was considered that amino-nitrogen should have a hydrogen and methyl group that would give rise to lipophilicity and strong antioxidative activity.

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