Evaluation of the mechanisms of mayonnaise phospholipid oxidation

Shunji Kato; Tatsuya Iseki; Yasuhiko Hanzawa; Yurika Otoki; Junya Ito; Fumiko Kimura; Teruo Miyazawa; Kiyotaka Nakagawa

doi:10.5650/jos.ess16187

Evaluation of the mechanisms of mayonnaise phospholipid oxidation

Shunji Kato, Tatsuya Iseki, Yasuhiko Hanzawa, Yurika Otoki, Junya Ito, Fumiko Kimura, Teruo Miyazawa, Kiyotaka Nakagawa

Research output: Contribution to journal › Comment/debate › peer-review

8 Citations (Scopus)

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.

Original language	English
Pages (from-to)	369-374
Number of pages	6
Journal	Journal of oleo science
Volume	66
Issue number	4
DOIs	https://doi.org/10.5650/jos.ess16187
Publication status	Published - 2017

Keywords

Hydroperoxide isomer
LC-MS/MS
Mayonnaise
Oxidation
Phospholipid

ASJC Scopus subject areas

Chemistry(all)
Chemical Engineering(all)

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10.5650/jos.ess16187

Cite this

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title = "Evaluation of the mechanisms of mayonnaise phospholipid oxidation",

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.",

keywords = "Hydroperoxide isomer, LC-MS/MS, Mayonnaise, Oxidation, Phospholipid",

author = "Shunji Kato and Tatsuya Iseki and Yasuhiko Hanzawa and Yurika Otoki and Junya Ito and Fumiko Kimura and Teruo Miyazawa and Kiyotaka Nakagawa",

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year = "2017",

doi = "10.5650/jos.ess16187",

language = "English",

volume = "66",

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journal = "Journal of Oleo Science",

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T1 - Evaluation of the mechanisms of mayonnaise phospholipid oxidation

AU - Kato, Shunji

AU - Iseki, Tatsuya

AU - Hanzawa, Yasuhiko

AU - Otoki, Yurika

AU - Ito, Junya

AU - Kimura, Fumiko

AU - Miyazawa, Teruo

AU - Nakagawa, Kiyotaka

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Hydroperoxide isomer

KW - LC-MS/MS

KW - Mayonnaise

KW - Oxidation

KW - Phospholipid

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DO - 10.5650/jos.ess16187

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SN - 1345-8957

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EP - 374

JO - Journal of Oleo Science

JF - Journal of Oleo Science

IS - 4

ER -

Evaluation of the mechanisms of mayonnaise phospholipid oxidation

Abstract

Keywords

ASJC Scopus subject areas

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