Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant.

Autor: Damerau A; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland., Ahonen E; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland., Kortesniemi M; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland., Gudmundsson HG; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland; Science Institute, University of Iceland, Dunhaga 3, 107, Reykjavik, Iceland., Yang B; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland., Haraldsson GG; Science Institute, University of Iceland, Dunhaga 3, 107, Reykjavik, Iceland., Linderborg KM; Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun yliopisto, Turku, Finland. Electronic address: kaisa.linderborg@utu.fi.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Feb 15; Vol. 402, pp. 134271. Date of Electronic Publication: 2022 Sep 15.
DOI: 10.1016/j.foodchem.2022.134271
Abstrakt: Docosahexaenoic acid (DHA) is essential for health but easily oxidized. Yet the influence of DHA's exact location (sn-1, sn-2, or sn-3) in triacylglycerols on oxidative stability is currently unknown. This is the first study comparing oxidative stability of DHA in regio- and enantiopure triacylglycerols with or without RRR-α-tocopherol. Headspace solid-phase micro-extraction with gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy were applied. DHA in sn-2 was the most stable with or without added RRR-α-tocopherol resulting in differences in hydroperoxide formation. Without antioxidant, stability of DHA in sn-1 and sn-3 was mainly similar, with slight tendency towards better stability in sn-3. With RRR-α-tocopherol higher stability in sn-1 compared to sn-3 was observed. This points to diastereomeric interactions between RRR-α-tocopherol and DHA in sn-1. These results are highly relevant for enzymatic restructuring processes of DHA-rich fish or microalgae oil concentrates aimed for food supplements or food fortification.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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