Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters



: Ahonen Eija, Damerau Annelie, Suomela Jukka-Pekka, Kortesniemi Maaria, Linderborg Kaisa M

Publisher: Elsevier

: 2022

: Food Chemistry

: Food chemistry

: Food Chem

: 132882

: 387

: 0308-8146

: 1873-7072

DOI: https://doi.org/10.1016/j.foodchem.2022.132882

: https://doi.org/10.1016/j.foodchem.2022.132882

: 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.

Last updated on 2024-26-11 at 10:58