Linolenic acid artifacts from the deodorization of oils

Ackman, R. G.; Hooper, S. N.; Hooper, David

doi:10.1007/bf00000011

Cited by 174 publications

(96 citation statements)

References 17 publications

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“…Trans MUFA, which represent most of the intake of TFA, were found in processed fats as hydrogenated oils. However, trans isomers of PUFA can also formed during oil processing (Ackman et al 1974). Positive evidence for the occurrence of cis-trans and positional isomerization is important from the theoretical standpoint, since it can be useful for supporting the assumption of a radical index of lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180°C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 18:2 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p<0.05) with heating time. CLA occurred after 4 h and significantly increased (p<0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p<0.05) and carotenoïds (p< 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r0−0.925; p00.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.

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Section: Resultsmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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“…The rate of conversion also depends on the level of unsaturation of the FA molecule (Bruggen et al, 1998). On the other hand, trans FA isomers that may be formed in vegetable oils during refining are quite different in type and level from those formed during the hydrogenation process (Ackman et al, 1974). Whereas in hydrogenated oils/fats the analytical focus is mainly on the monoenoic cis and trans FA, isomers formed during deodorization are mostly dienoic and trienoic mono-trans FA (Duchateau et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils

Taşan¹,

Geçgel²,

Demırci³

2011

Grasas y Aceites

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Four different commercially refined vegetable oils were analyzed by capillary gas-liquid chromatography for their trans fatty acid contents. The results obtained showed that the total trans FA contents in refined sunflower, corn, soybean, and hazelnut oils were 0.68 ± 0.41, 0.51 ± 0.24, 1.27 ± 0.57, and 0.26 ± 0.07% of total FA, respectively. The total trans FA comprised isomers of the C18:1, C18:2 and C18:3 FA. Meanwhile, five brands of the refined sunflower oil and two brands of hazelnut oil contained no measurable amounts of total trans C18:3 acids. The total trans C18:2 acid was the predominant trans FA found in the refined sunflower and corn oils, while trans polyunsaturated FAs for the refined soybean oils were found at high levels. However, total trans C18:1 acid was the major trans FA for refined hazelnut oils. The commercially refined vegetable oils with a relatively high total polyunsaturated FA contained considerable amounts of trans polyunsaturated isomers. This study indicates that it is necessary to optimize industrial deodorization, especially the time and temperature, for each different FA composition of oil used. Cuatro aceites vegetales refinados comerciales diferentes fueron analizados por cromatografía de gases para determinar el contenido en ácidos grasos trans. Los resultados obtenidos mostraron que el contenido total de los FA trans de aceites refinados de girasol, maíz, soja y avellana fueron 0.68 ± 0.41, 0.51 ± 0.24, 1.27 ± 0.57, y 0.26 ± 0.07% de FA totales, respetivamente. Los ácidos grasos totales trans comprenden a isómeros de FA C18:1, C18:2 y C18:3. Cinco marcas de aceites de girasol refinado y dos marcas de aceite de avellana contenían cantidades no medibles de ácidos trans C18:3 totales. Los ácidos C18:2 trans totales fueron los FA trans predominantes en el aceite de girasol y maíz refinado, mientras los FA poliinsaturados trans fueron encontrados a niveles altos en el aceite de soja refinado. Sin embargo, los ácidos trans C18:1 totales fueron los principales FA trans en el aceite de avellana refinado. Los aceites vegetales refinados comerciales con un contenido relativamente alto de FA poliinsaturado total contenían cantidades considerable de isómeros poliinsaturados trans. Este estudio indica que es necesario optimizar la industria de desodorización, especialmente el tiempo y la temperatura, para cada composición diferente de FA del aceite usado

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“…However, heat treatments of PUFA-rich vegetable oils such as deodorization or frying processes induce the isomerization of the cis double bond into a trans double bond [16][17][18]. As a consequence, trans PUFA such as trans isomers of α-linolenic acid (18:3 n-3) can be found in dietary oils [19][20][21] and various food products [22,23].…”

Section: Introductionmentioning

confidence: 99%

The retina is more susceptible than the brain and the liver to the incorporation oftransisomers of DHA in rats consumingtransisomers of alpha-linolenic acid

et al. 2006

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-Trans polyunsaturated fatty acids are formed during heat treatments of vegetable oils from polyunsaturated fatty acids containing cis double bonds. After dietary intake, they are distributed in the body and are incorporated into nervous tissues including the retina. Since nervous tissues are known to be rich in n-3 fatty acids such as docosahexaenoic acid (DHA), we studied the ability of the retina and the brain to incorporate trans isomers of DHA formed in vivo from the dietary precursor trans α-linolenic acid. Wistar rats were fed with trans isomers of α-linolenic acid for 21 months. A linear incorporation of trans DHA and a decrease in cis DHA was observed in the retina, whereas no major changes were observed in the brain. In parallel to the modifications in retinal cis and trans DHA levels, the retinal functionality evaluated by the electroretinogram showed defects in animals that consumed trans α-linolenic acid. These results suggest that the mechanisms leading to the incorporation of cis and trans fatty acids are quite different in the retina when compared to the brain and the liver, the retina being more susceptible to changes in the dietary lipid contribution.dietary trans polyunsaturated fatty acids / rat / retina / cerebral cortex / electroretinography

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Linolenic acid artifacts from the deodorization of oils

Cited by 174 publications

References 17 publications

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils

The retina is more susceptible than the brain and the liver to the incorporation oftransisomers of DHA in rats consumingtransisomers of alpha-linolenic acid

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