Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise

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Abstract

Quality deterioration of mayonnaise is caused by lipid oxidation, mediated by radical reactions. Assessment of radicals would enable early lipid oxidation assessment and generate mechanistic insights. To monitor short-lived lipid-radicals, N-tert-butyl-α-phenylnitrone (PBN), a spin-trap, is commonly used. In this study, the fate of PBN-adducts and their impact on lipid oxidation mechanisms in mayonnaise were investigated. The main signals detected by Electron Spin Resonance (ESR) were attributed to L[rad]-radicals attached to 2-methyl-2-nitrosopropane (MNP), one of three degradation products of the PBN-peroxy-adduct. The second degradation product, benzaldehyde, was detected with Nuclear Magnetic Resonance (1H NMR), in line with MNP-L adduct generation. For the third class of degradation products, LO[rad]-radicals, their scission products were detected with 1H NMR and indicated that LO[rad]-radicals have a major impact on downstream oxidation pathways. This precludes mechanistical studies in presence of PBN. Degradation products of PBN-adducts can, however, be used for early assessment of antioxidants efficacy in oil-in-water emulsions.

Original languageEnglish
Article number127578
JournalFood Chemistry
Volume334
Early online date18 Jul 2020
DOIs
Publication statusE-pub ahead of print - 18 Jul 2020

Keywords

  • H NMR
  • Bulk oil
  • ESR
  • Lipid oxidation
  • Mayonnaise
  • MNP-L
  • PBN

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