Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
| Autor: | Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha, Shiva Emami, Jianchu Chen, Qing Shen, Zhichao Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics food.ingredient Chemistry Nutrition. Foods and food supply Public Health Environmental and Occupational Health Substrate (chemistry) TP368-456 Publisher Correction Chemical biology Soybean oil Orders of magnitude (mass) Article Food processing and manufacture 03 medical and health sciences Hydrolysis 030104 developmental biology food Lipid oxidation lipids (amino acids peptides and proteins) TX341-641 Food science Oxylipin formation Food Science |
| Zdroj: | npj Science of Food, Vol 5, Iss 1, Pp 1-11 (2021) NPJ science of food, vol 5, iss 1 NPJ Science of Food |
| ISSN: | 2396-8370 |
| Popis: | In oil, free fatty acids (FFAs) are thought to be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|