Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Abstract

BACKGROUND Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n‐3 long‐chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high‐performance liquid chromatography‐tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first‐order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero‐order kinetic model during storage. According to the oxidation rate (k) obtained from first‐order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE. CONCLUSION The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry

Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage

“…Dried aquatic products are widely consumed in the market due to the easy transportation and storage with the long shelf-life (Wang et al, 2011). However, lipid oxidation still occurred during the storage of dried aquatic products such as clam, scallop and shrimp products due to the unsaturated fatty acid components (Xie et al, 2018(Xie et al, , 2021Li et al, 2019). Our previous study observed that PUFAs accounted for 39.04-48.77% of total FAs in oyster lipid; among them, the percentages of EPA and DHA were 12.11-27.78% and 10.96-17.04% respectively (Liu et al, 2020).…”

“…Moreover, the dominant GP molecular species possessed PUFA, mainly DHA and EPA (Liu et al, 2020). It was worth mentioning that PUFAs of different esterification forms in dried scallop have different oxidative susceptibilities (Xie et al, 2020(Xie et al, , 2021. In detail, TAG in the oyster lipid was more susceptible to oxidative degradation than PL, and GPE exhibited poorer oxidative stability than GPC due to the amino group in structure.…”

“…The MS analysis was achieved in negative ion mode with the multiple reaction monitoring (MRM) scan mode under the identical electrospray ionisation source parameters with our previous work (Xie et al ., 2021). The MRM transitions (Table 1) for GPC and GPE molecular species containing EPA and/or DHA quantitation were selected according to our previous literature (Xie et al ., 2021). In this study, the EPA or DHA was supposed to be esterified at sn ‐2 position according to the generally accepted empirical rule suggested in a previous study (Peterson & Cummings, 2006).…”

“…The changes in contents of GPC, GPE and TAG molecular species possessing EPA or DHA (EPA‐GPC, DHA‐GPC, EPA‐GPE, DHA‐GPE, EPA‐TAG and DHA‐TAG) in dried oysters at different storage period were selected to match the zero (1) and first‐order kinetic model (2) based on our previous work (Xie et al ., 2021). where Q t indicated the contents of EPA‐GPC, DHA‐GPC, EPA‐GPE, DHA‐GPE, EPA‐TAG and DHA‐TAG at storage time t , Q 0 represented the contents of the 6 kinds of molecular species at initial time, and k first and k zero were constant rate for the first‐ and zero‐order kinetic models respectively.…”

Application of Response Surface Methodology in Scallop Shelling

“…Besides, it also plays a crucially important role in improving blood lipids, fighting fatigue, and enhancing immunity. Adductor muscle, the main edible part of scallop, which could be made into massive delicious dishes after being dried, which is highly sought after by some food lovers [5][6][7][8]. The Scallop Skirt could be made into delicious seafood soy sauce, a good helper for stir-fry seasoning, and could also serve as processed into raw materials for bait.…”