Effect of Organotin Compounds and Their Complexes with Phosphatidylcholine on Peroxide Oxidation of Lipid Structural Fragments

Oxidation of a lipid structural fragment, oleic acid, in the presence of a series of organotin compounds and their complexes with phosphatidylcholine was studied at 25, 37, 65, and 95°C. At a nearly physiological temperature, acceleration of hydroperoxide accumulation in the presence of these complexes was observed. At 65°C, addition of organotin derivatives leads to increase in the initial rate of hydroperoxide accumulation, but the kinetic curves acquire an S-like character as the reaction progresses. These data indicate that the rate of decomposition of hydroperoxides exceeds the rate of their accumulation. In the presence of 2,6-di-tert-butylphenol as antioxidant, the promoting effect of organotin compounds disappears. A possible reaction mechanism and the role of radical species arising from dissociation of the CASn bond are discussed.