دورية أكاديمية
Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil.
| العنوان: | Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. |
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| المؤلفون: | Shen Q; Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA.; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Zhang Z; Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA., Emami S; Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA., Chen J; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Leite Nobrega de Moura Bell JM; Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA.; Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, USA., Taha AY; Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA. ataha@ucdavis.edu. |
| المصدر: | NPJ science of food [NPJ Sci Food] 2021 Apr 01; Vol. 5 (1), pp. 7. Date of Electronic Publication: 2021 Apr 01. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer Nature Country of Publication: England NLM ID: 101739627 Publication Model: Electronic Cited Medium: Internet ISSN: 2396-8370 (Electronic) Linking ISSN: 23968370 NLM ISO Abbreviation: NPJ Sci Food Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: [Basingstoke] : Springer Nature, [2017]- |
| مستخلص: | In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto 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. |
| التعليقات: | Erratum in: NPJ Sci Food. 2021 Apr 28;5(1):13. (PMID: 33911079) |
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| معلومات مُعتمدة: | Hatch/Taha [project number 1008787] U.S. Department of Agriculture (United States Department of Agriculture) |
| تواريخ الأحداث: | Date Created: 20210402 Latest Revision: 20240402 |
| رمز التحديث: | 20240402 |
| مُعرف محوري في PubMed: | PMC8016982 |
| DOI: | 10.1038/s41538-021-00086-3 |
| PMID: | 33795687 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2396-8370 |
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| DOI: | 10.1038/s41538-021-00086-3 |