Temperature-dependent antioxidative effects of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphoethanolamine fortification in polyunsaturated fatty acids-rich vegetable oils

Addition of aminophospholipids has previously shown antioxidative effects in edible oils, yet their impact on cold-pressed vegetable oils is still unexplored, despite their high susceptibility to oxidation. In this study, the potential of 1-palmitoyl-2-oleoyl- sn -glycero-3-phosphoethanolamine (PE(16:0/18:1)) to act as an antioxidant and enhance the oxidative stability of three cold-pressed vegetable oils (walnut, safflower seed, and flaxseed) was evaluated at different temperatures. Fortification with 400 μg/g PE(16:0/18:1) resulted in an increased oxidation induction time under accelerated oxidizing conditions (100 °C) by means of 26.82 %–50.12 %, suggesting a longer shelf-life. Proton nuclear magnetic resonance (¹H NMR) analysis of fortified oil samples stored up to 12 weeks in household-simulated conditions displayed reduced contents of lipid hydroperoxides as well as certain unsaturated aldehydes, evidencing an improved oxidative stability. Moreover, gas chromatography-mass spectrometry (GC-MS) analysis of highly thermally oxidized flaxseed oil (100 °C, 10 h) revealed a decreased content of specific lipid-derived carbonyls when PE(16:0/18:1) was added, suggesting its potential to act as carbonyl scavenger upon heating. Therefore, this study highlighted the potential of PE(16:0/18:1) as an antioxidant to increase the oxidative stability of vegetable oils in a heat-dependent manner, emphasizing the importance of considering different antioxidant activity mechanisms depending on the temperature conditions applied.