Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Uemura, Mariko; Shibata, Ako; Hosokawa, Masashi; Iwashima-Suzuki, Ai; Shiota, Makoto; Miyashita, Kazuo

doi:10.5650/jos.ess16071

Cited by 9 publications

(19 citation statements)

References 32 publications

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“…A recent study has confirmed that the combination of SPG and α-tocopherol could completely inhibit the formation of volatile compounds including acrolein and propanal during incubation of purified fish oil TAG for up to 380 hr at 50 , whereas volatiles quickly increased at the first stage of oxidation upon addition of α-tocopherol or SPG alone 9, 35 . The most likely mechanism for the antioxidant activity of SPG with α-tocopherol is the formation of antioxidants through the Maillard reaction between the amine group of SPG and the carbonyl group of aldehydes, mainly acrolein and propanal, which are formed at a very early stage of fish oil oxidation.…”

Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 92%

“…On the other hand, oxidation of vegetable oils that are rich in LA produced only small amounts of volatiles at the early stages of oxidation. Although volatiles could be detected after a long incubation, a little amount of acrolein was detected during the oxidation of these vegetable oils 32,34,35 . Acrolein could be detected in the oxidation of linseed and echium oil, which are rich in LN; however, the level was much lower than that found in fish oil that is rich in EPA and DHA.…”

Section: Characteristics Of Epa and Dha Oxidationmentioning

confidence: 93%

“…The most likely mechanism for the antioxidant activity of SPG with α-tocopherol is the formation of antioxidants through the Maillard reaction between the amine group of SPG and the carbonyl group of aldehydes, mainly acrolein and propanal, which are formed at a very early stage of fish oil oxidation. In the presence of α-tocopherol, SPG might effectively react with aldehydes, resulting in few aldehyde peaks detected on the chromatograms 35 . However, abundant aldehydes were found with the addition of SPG without α-tocopherol.…”

Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 99%

“…Several model experiments have suggested the quick reaction of SPG with aldehydes to form antioxidative Maillard reaction products 35,72 . In the presence of α-tocopherol, SPG formed novel antioxidants with aldehydes that were formed during fish oil TAG oxidation; however, such antioxidants could not be found in nonoxidized tricaprylin that contained the same amount of α-tocopherol and SPG as that found in the fish oil TAG.…”

Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 99%

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Prevention of Fish Oil Oxidation

Miyashita

2019

J. Oleo Sci.

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INTRODUCTION Fatty acids, a major constituent of lipids, play an important role in human nutrition and health by providing a concentrated source of energy and playing a key role in many metabolic processes. Most naturally occurring fatty acids that are found in lipids possess a saturated and unsaturated unbranched carbon chain containing an even number of carbon atoms, from 4 to 28. Among these fatty acids, linoleic acid 18:2n-6, LA and α-linolenic acid 18:3n-3, LN are known as essential fatty acids; their omega-6 and omega-3 metabolites, arachidonic acid 20:4n-6, AA , eicosapentaenoic acid 20:5n-3, EPA and docosahexaenoic acid 22:6n-3, DHA , are known to exhibit significant biochemical and physiological effects in the body that primarily induces a positive influence on human nutrition and health. Thus, the functions of these omega-3 and omega-6 polyunsaturated fatty acids PUFAs have attracted consumer attention, and they are used in functional foods and nutraceuticals. On the other hand, these PUFAs are easily oxidized, even at room temperature, causing undesirable flavors and lowering the nutritional quality and safety of lipid-containing foods. In foods, lipids have a significant effect on quality even when the lipid content is very small. They not only contribute to the flavor, odor, color and texture but also confer a feeling of satiety and palatability to foods. Thus, the oxidative deterioration of PUFA in food lipids is a serious problem in many sectors of the food industry

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Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 92%

Section: Characteristics Of Epa and Dha Oxidationmentioning

confidence: 93%

Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 99%

Section: Prevention Of the Oxidative Deterioration Of Fish Oil By Usimentioning

confidence: 99%

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Prevention of Fish Oil Oxidation

Miyashita

2019

J. Oleo Sci.

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“…Linseed oil was separated by two types of column chromatography [15]. To remove tocopherols and pigments, linseed oil (ca.…”

Section: Purification Of Tag From Linseed Oilmentioning

confidence: 99%

Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids

Hazahari¹,

Hosokawa²,

Miyashita³

2018

FNS

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Oxidative stability of three different lipid classes, namely, monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil was compared. Analysis of oxygen consumption and polyunsaturated fatty acid (PUFA) composition demonstrated that spinach DGDG had the highest oxidative stability, followed by Akamoku DGDG, Akamoku MGDG, spinach MGDG, and linseed TAG. These results disagree with the order of oxidative stability expected from the average number of bis-allylic positions of each lipid. Additionally, DGDG constituents of both spinach and Akamoku showed higher oxidative stability than their MGDG constituents. The unusual oxidative stability of MGDG and DGDG could be conferred by the protection of bis-allylic positions of the PUFA against oxidative attack by the galactosyl moiety of the GL.

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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Islam

Imran

Nosheen

et al. 2023

Food Science & Nutrition

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Polyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω‐6, and ω‐3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω‐6 and ω‐3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.

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Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Cited by 9 publications

References 32 publications

Prevention of Fish Oil Oxidation

Prevention of Fish Oil Oxidation

Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids

Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

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