Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating

Autor: Monika Pischetsrieder, Claudia Keßler, Judith Lach, Julia Kienesberger, Veronika Somoza, Antonio Kopic, Marc Pignitter, Manfred Eggersdorfer, Mathias Zaunschirm, Christoph Riegger, Laura Unterberger
Rok vydání: 2017
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 98:1240-1247
ISSN: 0022-5142
Popis: BACKGROUND The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9- and 13-hydroperoxy octadecadienoic acid (9-HpODE and 13- HpODE), was quantitated after short-term heating and conditions representative of long-term domestic storage in samples of linoleic acid, canola, sunflower and soybean oil, by means of stable isotope dilution analysis-LC-MS/MS. RESULTS While heating of pure linoleic acid at 180 °C for 30 min led to an almost complete loss of 9-HpODE and 13-HpODE, heating of canola, sunflower and soybean oil resulted in the formation of 5.74 ± 3.32, 2.00 ± 1.09, 16.0 ± 2.44 mM 13-HpODE and 13.8 ± 8.21, 10.0 ± 6.74 and 45.2 ± 6.23 mM 9-HpODE. An almost equimolar distribution of the 9- and 13-HpODE was obtained during household-representative storage conditions after 56 days, whereas under heating conditions, an approximately 2.4-, 2.8- and 5.0-fold (p ≤ 0.001) higher concentration of 9-HpODE than 13-HpODE was detected in canola, soybean and sunflower oil, respectively. CONCLUSION A temperature-dependent distribution of HpODE regioisomers could be shown in vegetable oils suggesting them as markers of lipid oxidation in oils used for short-term heating.
Databáze: OpenAIRE
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