Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)
Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters
Julkaisun tekijät: Ahonen Eija, Damerau Annelie, Suomela Jukka-Pekka, Kortesniemi Maaria, Linderborg Kaisa M
Kustantaja: Elsevier
Julkaisuvuosi: 2022
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: Food chemistry
Lehden akronyymi: Food Chem
Artikkelin numero: 132882
Volyymi: 387
ISSN: 0308-8146
eISSN: 1873-7072
DOI: http://dx.doi.org/10.1016/j.foodchem.2022.132882
Verkko-osoite: https://doi.org/10.1016/j.foodchem.2022.132882
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/175187896
DHA is most often used in supplements either in its triacylglycerol or ethyl ester form. Currently, there is only little published data on the differences in the oxidative stability and α-tocopherol response between the two lipid structures, as well as on the oxidation patterns of pure DHA. This study investigated the oxidative stability, α-tocopherol response and oxidation pattern of DHA incorporated in triacylglycerols and as ethyl esters with an untargeted approach after oxidation at 50 °C in the dark. Liquid and gas chromatographic methods with mass spectrometric detection and nuclear magnetic resonance spectroscopy were applied. DHA was more stable in triacylglycerols than as ethyl esters without α-tocopherol addition. With α-tocopherol added the opposite was observed. The oxidation products formed during triacylglycerol and ethyl ester oil oxidation were mostly similar, but also some structure-related differences were detected in both volatile and non-volatile oxidation products.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
