Heat deterioration of phospholipids. V. A new rearrangement reaction of sugars and phosphatidylethanolamine

Color Reversion of Refined Vegetable Oils: A Review

During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.

Clarification of the Mechanism of Inhibiting the Maillard Reaction between Phosphatidylethanolamine and Sugars by Adding Fatty Acid Calcium Salts

Lecithin is known to undergo heat induced deterioration by the Maillard reaction between 1 mol of any sugar, except 2-deoxy sugar, and 2 mol of phosphatidylethanolamine (PE). However, we have previously reported that adding fatty acid metal salts can inhibit heat deterioration of soybean lecithin (SL). To clarify the mechanism of inhibition, 1,2-di-O-stearoyl-sn-glycero-3-phosphatidylethanolamine (DSPE), d-glucose, and calcium stearate or calcium decanoate were heated in octane. When DSPE and d-glucose with calcium stearate or calcium decanoate were heated in the octane, the heat deterioration of DSPE was significantly inhibited, and no increase in UV absorption at 350 nm was observed. From these reactant solutions, one compound having a phosphate group and no primary amine was isolated, and NMR spectra confirmed that two molar of stearic acid derived from DSPE were coordinated to the amino group and phosphate group of DSPE. Therefore, we concluded that adding fatty acid metal salts reduced the nucleophilic reactivity of the amino group of PE and inhibited the Maillard reaction with sugars because two molar of fatty acid derived from PE coordinated to the amino group and phosphate group of PE.

Use of Fatty Acid Metal Salts for Preventing Maillard Reaction-Driven Browning of Lecithins

We previously reported that fluid soybean lecithin (SL) undergoes heat deterioration by the newly reported pseudo-Maillard rearrangement reaction. To inhibit heat deterioration, SLs were treated with metal silicates, such as magnesium silicate and calcium silicate. When soybean fatty acid was added to SL before treatment with calcium silicate, the color index after heating improved significantly as the acid value increased from 10 to 35 mg KOH/g. To elucidate the role of soybean fatty acid, calcium silicate treatment was carried out by adding several fatty acids to SL. Although saturated fatty acids had no effect on the heat deterioration of SL, unsaturated fatty acids were significantly more effective at inhibiting heat deterioration. Furthermore, for unsaturated fatty acids, it was confirmed that the calcium concentration increased in SL. Based on these results, several fatty acid metal salts were added to confirm whether heat deterioration while heating SL could be inhibited. It was observed that the heat deterioration of SL could be inhibited with fatty acid metal salts, regardless of whether the fatty acids were saturated or unsaturated and whether the metal was monovalent, divalent, or trivalent. Therefore, in this study, we clarified that the heat deterioration of SL could be inhibited by adding fatty acid metal salts to SL. Among sodium stearate, calcium stearate, magnesium stearate, barium stearate, and aluminum tristearate, the divalent fatty acid metal salts had a stronger inhibitory effect on heat deterioration than the monovalent and trivalent salts.

Heat deterioration of phospholipids. VI. Clarification of mechanism for the new pseudo Maillard rearrangement reaction by using 2-aminoethyl dihydrogenphosphate

2,3-Dihydro-1H-imidazo[1,2-a]pyridine-4-ylium derivatives with UV absorption at 350 nm were formed by reaction of one molar of any sugar except 2-deoxysugars with two molar of phosphatidylethanolamines involving a new pseudo Maillard rearrangement reaction. To elucidate the reaction mechanism, 2-aminoethyl dihydrogenphosphate, which had a partially similar structural moiety to PE, was reacted with D-galactose. Though the UV absorption at 365 nm was not observed and the four pyridinium derivatives were also not formed in the reactant solution, the UV absorption at 286 nm and browning of the reactant solution were observed. From this reactant solution, two compounds with lambdamax at 283 nm and 297 nm were isolated and former was determined as 5-(hydroxymethyl)furfural (HMF) and later did as phosphoric acid mono{2-[2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl]ethyl}ester (PMPEE), which is a new compound, respectively. Because reaction of PMPEE with PE leads to form the pyridinium derivatives, we concluded that a compound like PMPEE was one of intermediates in this new reaction.