A1 Refereed original research article in a scientific journal
Role of lipolysis and tocopherols in the formation of primary and secondary oxidation products during simulated gastrointestinal digestion of n-3 PUFA-rich oils; 
Authors: Beltrame, Gabriele; Damerau, Annelie; Larsson, Karin; Undeland, Ingrid; Linderborg, Kaisa M.
Publisher: Elsevier BV
Publication year: 2026
Journal: Food Chemistry
Article number: 149454
Volume: 517
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2026.149454
Publication's open availability at the time of reporting: Open Access
Publication channel's open availability : Partially Open Access publication channel
Web address : https://doi.org/10.1016/j.foodchem.2026.149454
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/523748826
Self-archived copy's licence: CC BY
Self-archived copy's version: Publisher`s PDF
Oxidation of n-3 PUFA-rich oils in the gastrointestinal (GI) tract leads to the formation of potentially harmful compounds such as 4-hydroxy-2-hexenal (HHE), 4-hydroxy-2-nonenal (HNE), and malondialdehyde (MDA). This study investigated the interplay between fatty acids release, tocopherol concentration, and formation of hydroperoxides, HHE, HNE, and MDA during simulated digestion of Schizochytrium sp. oils, in comparison with cod liver and linseed oils. Free DHA showed a stronger correlation with tocopherol consumption than esterified DHA. Hydroperoxide formation showed non-linear relationship with tocopherol amounts and free PUFAs, though also bound PUFAs correlated to hydroperoxide formation. Key fatty acids explaining increases in oxidation markers other than DHA, such as 20:3n-6, were identified. While HHE formation correlated with oil unsaturation and esterified DHA, MDA had linear relationship with hydroperoxide formation. These findings enhance the understanding of lipid oxidation mechanisms during digestion, providing valuable insights for improving the stability of n-3-rich oils in food applications.
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Funding information in the publication:
This work was carried out as part of the project “Omics of oxidation – Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” funded by the Academy of Finland (grant number 315274, PI Kaisa Linderborg). Part of the experimental work was carried out during a research visit to Chalmers University of Technology. Gabriele Beltrame acknowledges a personal financial grant from the Finnish Cultural Foundation and a travel grant from the Finnish Researchers Abroad program.
