Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Autor:	Ameer Y. Taha, Bianca Ferraz Teixeira, Juliana Maria Leite Nobrega de Moura Bell, Fernanda Furlan Gonçalves Dias, Thais Maria Ferreira de Souza Vieira
Rok vydání:	2021
Předmět:	030309 nutrition & dietetics Linoleic acid Linoleic Acid 03 medical and health sciences Acetic acid chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology Lipid oxidation Animals Humans Sodium Hydroxide Butylated hydroxytoluene Oxylipins OXIDAÇÃO chemistry.chemical_classification 0303 health sciences Chromatography Esterification Chemistry 04 agricultural and veterinary sciences Oxylipin 040401 food science Milk Sodium hydroxide Fatty Acids Unsaturated Cattle Oxidation-Reduction Food Science Polyunsaturated fatty acid
Zdroj:	Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP
ISSN:	1750-3841 0022-1147
Popis:	The oxidation of polyunsaturated fatty acids produces bioactive primary oxidation products known as oxylipins. In many biological matrices, the majority of oxylipins are bound (i.e. esterified), and a relatively small proportion (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b44346c65cb90ad187a73d7c0ea009a https://doi.org/10.1111/1750-3841.15697 Zobrazit plný text záznamu Plný text