Evaluation of the Mechanisms of Mayonnaise Phospholipid Oxidation

• Kato Shunji

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

• Iseki Tatsuya

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

• Hanzawa Yasuhiko

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

• Otoki Yurika

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

• Ito Junya

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

• Kimura Fumiko

  Department of Human Health and Nutrition, Shokei Gakuin University

• Miyazawa Teruo

  Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University Food and Health Science Research Unit, Graduate School of Agricultural Science, Tohoku University

• Nakagawa Kiyotaka

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

Abstract

Mayonnaise, which is widely used in foods, is rich in lipids and therefore susceptible to oxidation during the manufacturing process, which can result in loss of quality. Herein, we detected and analyzed phosphatidylcholine hydroperoxide (PCOOH) isomers present in fresh mayonnaise using LC-MS/MS. The PCOOH isomer composition suggests that mayonnaise phospholipid peroxidation is predominantly initiated by radical-oxidation (i.e. upon autoxidation), rather than singlet oxygen-oxidation (e.g. upon light exposure), during manufacturing, packaging and/or storage. This LC-MS/MS method will be useful for elucidating the cause of lipid peroxidation in mayonnaise and related foods. Such information will be valuable to ensure maintenance of product quality.

Journal

• Journal of Oleo Science

  Journal of Oleo Science 66 (4), 369-374, 2017

  Japan Oil Chemists' Society

Keywords

• mayonnaise
• oxidation
• phospholipid
• hydroperoxide isomer
• LC-MS/MS

Details

• CRID: 1390282679068835968
• NII Article ID: 130005529726
• NII Book ID: AA11503337
• DOI: 10.5650/jos.ess16187
• ISSN: 13473352
• ISSN: 13458957
• NDL BIB ID: 028067860
• PubMed: 28239061
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I028067860
• Web Site: https://www.jstage.jst.go.jp/article/jos/66/4/66_ess16187/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed