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

Donny W.H. Merkx, Lorenz Plankensteiner, Yafei Yu, Peter A. Wierenga, Marie Hennebelle*, John P.M. van Duynhoven

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

18 Citations (Scopus)


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
Early online date18 Jul 2020
Publication statusPublished - 1 Jan 2021


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


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