Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage

Abstract

Phospholipids (PLs), the main lipid component in marine shellfish, consist mainly of glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). This work compared the oxidative susceptibility of GPC and GPE in dried shellfish during storage and also investigated the effects of natural phenolic antioxidant on such oxidative susceptibility. The content of four representative polyunsaturated fatty acids (C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:6 n-3) esterified onto GPC or GPE in dried scallop adductor muscle during storage at two temperatures were matched with first-order kinetic models, in order to ascertain the oxidation reaction rate constant (k). The results showed that GPE possessed greater oxidation rate than GPC during storage, and GPC could be more effectively protected by the antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) compared with GPE. This study provides a practical method for accurate evaluation of oxidative susceptibility of different PL classes in complex food systems.