Molecular dynamics revealed the effect of epoxy group on triglyceride digestion

Li, Xue; Liu, Yanjun; Nian, Binbin; Cao, Xinyu; Tan, Chin Ping; Liu, Yuanfa; Xu, Yong‐Jiang

doi:10.1016/j.foodchem.2021.131285

Cited by 21 publications

(13 citation statements)

References 33 publications

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“…Their molecular weights are similar to non-altered TAGs. OxTGs have attracted considerable attention due to their high absorbability in vivo and negative health effects on some organisms ( Khor et al, 2020 , Li et al, 2022 ). As illustrated in Table 3 , the OxTG levels in all oil samples increased at first and then decreased slightly during the frying process.…”

Section: Resultsmentioning

confidence: 99%

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Chen

Zhang

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Chen

Zhang

et al. 2022

Food Chemistry: X

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“…Dozens of studies have explored the influences of FA types on the distribution of TPC in deep‐frying oil (Li et al ., 2019), and the result is consistent with our research. More importantly, previous publications showed that the ability of FAs to affect the TAG digestion is thought to be due to affect the particle size of TAGs and secondary structure of lipase and concluded that there were significant differences in the digestion rate of different oils composed of different types of FFA: saturated > unsaturated (Hur et al ., 2011; Li et al ., 2022). This is consistent with our research results.…”

Section: Discussionmentioning

confidence: 99%

“…pH‐stat method was used in vitro gastrointestinal digestion according to previous reports (Li et al ., 2022). Briefly, the initial emulsion was digested in three stages, including oral cavity (pH = 6.8), stomach (pH = 2.5) and small intestine (pH = 7.0), and the temperature of digestion was 37 ℃.…”

Section: Methodsmentioning

confidence: 99%

Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour

Liu

Nian

et al. 2022

Int J of Food Sci Tech

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Deep-frying oil featuring total polar compound (TPC) has been found to be unhealthy. However, little information is available regarding the impact of TPC on the lipid digestion behaviour. In this study, three typical edible oils (palm oil, PO; high oleic acid peanut oil, HOA; and high linoleic acid sunflower oil, HLA) were selected to investigate the effect of deep-frying on the lipid digestion. Digestion behaviour was monitored by pH-Stat method in vitro. Digestibility rate analysis showed that free fatty acids release rate of all TPC groups was the slowest among corresponding fresh oils and deep-frying oils, indicating deepfrying decreased lipid digestion rate. Lipid droplet analysis uncovered that deep-frying could increase lipid particle size. Correlation analysis showed the polymers in TPC are negatively correlated with digestion rate and particle size, suggesting the digestion behaviour of deep-frying oil is related to TPC constitution. In conclusion, this study highlights that deep-frying weaken the lipid digestion capacity, and the multiplicity of TPC distribution which vary in terms of FAs type contribute to differences of digestion behaviour in deep-frying oils.

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“…The EOPC flash chromatography system and HPSEC were used to determine the TPC and its composition, respectively. Xu, L., Yang, F., Li, X. et al (2022) Li, X., Huang, J. et al (2018). Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts.…”

Section: Conflict Of Interestmentioning

confidence: 99%

“…Monomeric oxidised triglyceride (TAG) monomers (OxTGs), such as epoxy, keto and hydroxy TAGs, are compounds that form from secondary lipid oxidation during deep frying (Xu et al, 2019). Li et al (2022) found that that the epoxy group could weaken the digestibility of TAGs.…”

Section: Introductionmentioning

confidence: 99%

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Chen

Zhang

Zhao

et al. 2022

Int J of Food Sci Tech

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Deterioration of frying oil greatly affects its nutritional quality. This study sought to establish how oil type affected the evolution of non-volatile degradation products in frying oils. Frying experiments were applied with three different commercial oils (palm oil, rapeseed oil, soybean oil) known to be used in French fries, and the formed degradation products in oils were determined by classical assays, Fourier transform infrared spectroscopy (FTIR) and 1 H nuclear magnetic resonance (NMR). The FTIR demonstrated that the thermal stress may result in gradual alteration of cis fatty acids to trans fatty acids. The acyl groups, oxygenated compounds and 1,2-diglycerides in samples were determined by 1 H NMR. Soybean and rapeseed oils contained more oxygenated compounds than palm oil owing to higher polyunsaturated acyl group content. However, a contrary result was shown for 1,2-diglycerides. Of note, the major aldehydes formed were n-alkanals, (E,E)-2,4-alkadienals and (E)-2-alkenals; 4-oxo-alkanals were not detected in palm oil. Correlation analysis indicated that these aldehydes were positively correlated with the polymerisation and oxidation of frying oils (P < 0.01). The research provided new data for evaluating the suitability of these oils for food preparations.

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Molecular dynamics revealed the effect of epoxy group on triglyceride digestion

Cited by 21 publications

References 33 publications

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

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