Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid

Dote, Shinsuke; Yamamoto, Yukihiro; Hara, Setsuko

doi:10.5650/jos.ess15272

Cited by 8 publications

(4 citation statements)

References 14 publications

(6 reference statements)

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“…The data indicates that more PUFA (linoleic acid) at sn-1, 3 position was degraded into SFA compared with the one at sn-2 position. The results is in agreement with previous study of Dote and others who reported that PUFA at sn-1, 3 positon was more susceptible to oxidative deterioration than that at sn-2 positon (Dote, Yamamoto, & Hara, 2016).…”

Section: Composition and Positional Distribution Of Fatty Acidssupporting

confidence: 93%

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Zhang

Xie

et al. 2019

Journal of Food Science

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The effects of thermal oxidation at 65 °C for 24 days on oxidation indices, fatty acid positional distribution, thermal properties, vitamin E composition and sterol composition of kenaf seed oil are investigated. The results showed that total oxidation value (TOTOX) of the oil increased from initial 8.83 to 130.74 at the end of 24 days storage. Linoleic acid at sn‐1, 3 positon of kenaf seed oil was less stable than the one at sn‐2 positon. Oxidative degradation changed the melting profile of kenaf seed oil, the value of endothermic enthalpy reduced from 58.17 to 20.25 J/g after 24 days of storage. Moreover, the content of vitamin E and total sterol decreased by 84.26% and 38.47%, respectively. Tocotrienols were more stable than tocopherols during the accelerated storage. Correlation analysis indicated vitamin E content was significantly related to p‐anisidine value, while sterol content was significantly related to peroxide value. Practical Application Kenaf seed oil is rich in polyunsaturated fatty acids and bioactive compounds. Heating process and long‐term storage cause oil oxidation and bioactive compounds degradation. The oxidation process of kenaf seed oil is simulated with accelerated storage. The study evaluates fatty acid composition and distribution, vitamin E and sterol content, melting thermal characteristics of kenaf seed oil at different oxidation levels. The research shows the stability of fatty acid is related with its type and position in backbone of triacylglycerol molecule. There are good correlation among oxidation level, vitamin E and sterol content, and melting enthalpy value of kenaf seed oil.

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Section: Composition and Positional Distribution Of Fatty Acidssupporting

confidence: 93%

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Zhang

Xie

et al. 2019

Journal of Food Science

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“…Martin et al (1998) found that the total amount of TALAs in 1,3‐dipalmitoyl‐2‐linolenin was ~1.2 times that in 1,2‐dipalmitoyl‐3‐linolenin at 180–240 °C, which indicated that linolenic acid at the sn‐2 position was more sensitive to heat‐induced isomerisation. Dote et al (2016) studied the oxidative stability of ALA at different positions in triglycerides and found that the oxidative stability of ALA at the sn‐2 position was higher than that at the sn‐1,3 positions. Moreover, linseed oil contained a large amount of trilinolenin (Andrikopoulos, 2002).…”

Section: Resultsmentioning

confidence: 99%

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Shao

Song

et al. 2020

Int J of Food Sci Tech

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During heating of oils, trans fatty acids can be formed via various chemical reactions, which are not treated as free fatty acids but as part of triglycerides. The factors that influence the formation of trans isomers of a-linolenic acid (TALAs) and the correlation between TALAs and total polar components were studied by heating linseed oil. Both heating temperature and time affected TALA formation. Increasing temperature from 170°C to 200°C for 2 h produced more TALAs than conducting 14 h heating at 170°C. Pumping air promoted oxidation of a-linolenic acid, reducing the content of TALAs, especially c9, c12, t15-C18:3. TALA contents were positively correlated with total polar components, triglyceride oligomer, triglyceride dimer and diglyceride (DG) (r = 0.456-0.813), but negatively correlated with free fatty acids (r = À0.650-0.469). No correlation was found between TALAs and oxidised triglyceride monomer. Compared with di-TALAs, mono-TALAs had stronger correlation with DG.

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“…12 The unsaturated fatty acid present at the sn-1,3 position is easily oxidized during storage as compared with the fatty acid at the sn-2 position. 13 Hence, replacing unsaturated fatty acid by the medium chain fatty acid (MCFA) in the case of designer lipids will increase the oxidative stability.…”

Section: ■ Introductionmentioning

confidence: 99%

“…It is identified that the positions of the fatty acid in corn triglyceride are AAA, BAA, CAB, and AAC (Alinoleic acid, Boleic acid, Cpalmitic acid) . The unsaturated fatty acid present at the sn -1,3 position is easily oxidized during storage as compared with the fatty acid at the sn -2 position . Hence, replacing unsaturated fatty acid by the medium chain fatty acid (MCFA) in the case of designer lipids will increase the oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

Jadhav

Gogate

Annapure

2022

ACS Food Sci. Technol.

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The objective of current work is to study the physicochemical stability of mayonnaise made from corn oil designer lipid (CODL) and to evaluate the performance of monocaprylin/dicaprylin (80:20) (MD82) as an emulsifier. The oxidative stability, texture, microstructure, and rheological characteristics of CODL-based mayonnaise are evaluated and compared with those of the commercial sample. CODL-based mayonnaise showed good oxidative stability compared to the commercial sample based on established data of acid value, peroxide value, p-anisidine value, and totox value. The firmness of CODL containing mayonnaise (F1) increased, whereas that of F2 mayonnaise (commercial sample) decreased with storage. The creaming indices of the F1 and F2 mayonnaise samples were 0.27 and 3.19%, respectively, after 30 days, indicating higher stability of F1 mayonnaise. The coordination number and proportionality coefficient values for the F1 sample also elucidated a complex network and higher stability of emulsion. The droplet size of F1 mayonnaise was smaller compared to the droplet size of F2 mayonnaise even after 30 days, confirming better stability. It was clearly elucidated that mayonnaise formulated using CODL showed superior physicochemical characteristics and MD82 proved to be an effective emulsifier maintaining a good creaming index.

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Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid

Cited by 8 publications

References 14 publications

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

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