Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator

Kenmogne-Domguia, Hernan Brice; Meynier, Anne; Boulanger, Chloé; Génot, Claude

doi:10.1007/s13228-012-0026-9

Cited by 31 publications

(18 citation statements)

References 35 publications

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“…The conditions for HPLC separation of MDA‐(TBA) 2 , fluorescence detection, and quantification of MDA with an external calibration curve was performed as detailed previously . Results (means of triplicates) were expressed in μmol MDA kg −1 oil.…”

Section: Methodsmentioning

confidence: 99%

Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Viau

Génot

Ribourg

et al. 2015

Euro J Lipid Sci & Tech

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There is a growing development of foods and food supplements enriched in n‐3 lipids, whereas quantitative data on oxidation products present throughout the food chain are lacking. To give a first insight of the range of potentially toxic aldehydes that can be encountered in these foods, malondialdehyde (MDA), 4‐hydroxy‐2‐hexenal (4‐HHE) and 4‐hydroxy‐2‐nonenal (4‐HNE) were quantified in a set of four fresh and oxidized oils presenting large variations in unsaturation levels, n‐6/n‐3 ratio and oxidabilities. Results were compared to classical methods. In fresh rapeseed, sunflower, kiwiseed, and tuna oils, the concentrations of MDA ranged between 0.6 and 29 μmol kg−1 oil, of hydroxyalkenals between 0.1 and 3.3 μmol kg−1, hydroperoxides concentrations (HPX) ranged between 0.4 and 4 mmol kg−1 oil, peroxide value (PV) and anisidine value (AV) were well below the acceptable limits. In oxidized rapeseed, kiwiseed, and tuna oils 4‐HHE ranged from 120 to 150 μmol kg−1, whereas MDA ranged from 600 to above 1100 μmol kg−1. Conversely, sunflower oil exhibited the highest quantities 4‐HNE (175 μmol kg−1) but the lowest of MDA (100 μmol kg−1) and 4‐HHE (2.9 μmol kg−1) in agreement with its fatty chain composition. Altogether, the results highlight the interest of using methods able to quantify specific oxidation products and not only PV and AV to assess lipid oxidation especially in oils or products containing high quantities of n‐3 FA. Practical applications: This work provides quantitative data regarding amounts of toxic aldehydes that can be present in edible oils. The used methods made it possible to quantify MDA, 4‐HNE, and 4‐HHE as respective markers of oxidation of polyunsaturated fatty acids in a whole, n‐6 and n‐3 polyunsaturated fatty acids. They could be applied to oils, fats, and food products to better estimate the occurrence and exposure to these compounds. Comparison with methods currently used to evaluate the quality of edible oils indicates clearly that the dynamics of formation of the different oxidation markers are oil‐specific. Thus, oxidation indicators should be selected as regard to fatty chain profiles and not used to compare oils with very different profiles of polyunsaturated fatty acids .These tools could be used to design nutritional, metabolic, and toxicological trials avoiding too unrealistic exposures in undesirable contaminants. MDA, 4‐HNE, and 4‐HHE were quantified in fresh and oxidized rapeseed, sunflower (S), kiwiseed (K) and tuna oils (T), together with classical (R) markers such as PV or CD. In fresh oils, MDA ranged from 0.6 up to 29 µmol kg−1 oil, whereas 4‐HNE and 4‐HHE were closed to 1 µmol kg−1 oil whatever the oil, excepted in fresh kiwiseed oil (3.3 µmol kg−1 oil). MDA was the major secondary product in highly oxidized oils except in sunflower oil. Its quantities ranged from 100 µmol kg−1 in sunflower up to 1.1 mmol kg−1 in kiwiseed oil. 4‐HNE is the major secondary product in sunflower oil (170 µmol kg−1), while 4‐HHE ranged from 120 to 150 µmol kg−1 in n‐3 containing oils. The evol...

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Section: Methodsmentioning

confidence: 99%

Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Viau

Génot

Ribourg

et al. 2015

Euro J Lipid Sci & Tech

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“…In this regard, lipids deserve special attention since they are vehicles of both major and minor essential nutrients that are exposed to different types of reactions along the gastrointestinal tract. These may include hydrolysis, oxidation or interactions with other food components, [1][2][3][4] which will finally determine not only the bioaccessibility of these nutrients but also the nature of the compounds present in the food bolus.…”

Section: Introductionmentioning

confidence: 99%

“…With regard to oxidation reactions, their occurrence throughout the digestion process has been demonstrated by several authors. [5][6][7][8] As a consequence, the nutritional quality and safety of food can be adversely affected, since not only losses of essential lipophilic nutrients like polyunsaturated fatty acids or certain antioxidants can occur, 3,6,9 but also compounds with negative biological implications, such as oxygenated α,β-unsaturated aldehydes, 10 could be generated. 5 In this context, the unsaturation degree of lipids and their oxidation extent have been found to affect the oxidation progress throughout digestion.…”

Section: Introductionmentioning

confidence: 99%

“…5 In this context, the unsaturation degree of lipids and their oxidation extent have been found to affect the oxidation progress throughout digestion. 3,6,7,9 Another element that can influence the evolution of digested lipids in the gastrointestinal tract is the presence of other nutrients, among them proteins. In this sense, Nieva-Echevarría, Goicoechea and Guillén 4 investigated the effect of two proteins (ovalbumin and soy protein isolate) on the in vitro digestion process of slightly oxidized sunflower and flaxseed oils, using quite a high proportion of proteins to lipids, in order to simulate the ratio that might exist between these two types of nutrients in a model food system.…”

Section: Introductionmentioning

confidence: 99%

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The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during thein vitrodigestion of slightly oxidized soybean oil

2019

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“…Consequently, a thorough qualitative and quantitative analysis of oxidation products in oils is necessary. Many scholars have spent great efforts on the quantitative analysis of the products of lipid oxidation, and most of said research focused on hydroxyalkenals and MDA—especially 4‐HHE and 4‐HNE . However, few studies have focused on the detection and analysis of secondary oxidation products with lower toxicity, such as glyoxal, saturated aliphatic aldehyde (SAA), and other saturated aldehydes.…”

Section: Introductionmentioning

confidence: 99%

Development of an Improved Method to Determine Saturated Aliphatic Aldehydes in Docosahexaenoic Acid‐Rich Oil: A Supplement to p‐Anisidine Value

Zuo

Yang

et al. 2017

Euro J Lipid Sci & Tech

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p‐Anisidine value (AV) is an important and commonly used index to determine the second oxidation statue of edible oils, but it sometimes cannot reflect the concentrations of all the secondary products, such as saturated aldehydes. An improved method for the determination of saturated aliphatic aldehydes (SAA) in docosahexaenoic acid (DHA)‐rich oils is developed in this study. This method reduces the aldehyde 2,4‐dinitrophenylhydrazone adducts (DNPhydrazones) using 2‐picoline borane, which can eliminate the analytical error caused by the isomerism of DNPhydrazone derivatives. The changes of SAA content during the oxidation of DHA‐rich oil is subsequently monitored. Acetaldehyde (168.8 µmol kg−1) and propionaldehyde (78.5 µmol kg−1) are the two main SAAs in fresh oil, and their concentrations increase to 824.8–811.9 µmol kg−1, respectively, after oxidation for 50 h at 80 °C. Furthermore, a Michael addition reaction is found to significantly reduce the AV of oxidized oils, from 172.5 to 11.7. Moreover, the concentration of SAAs shows no significant difference and could clearly identify the low‐quality oil. These results demonstrate that SAA content might be a potential index to identify oxidized oils, which could provide a good supplementary value to the traditional AV index. Practical Applications: The method that has been developed in this study makes it possible to quantify saturated aliphatic aldehydes as markers of oxidation of oils, especially when the panisidine value (AV) cannot correctly assess the levels of secondary products. It could serve as a supplement to the AV index and could be applied to oils, fats, and food products. This work provides quantitative data regarding the amounts of saturated aliphatic aldehydes that can be present in DHA‐rich oils during the oxidation process. An improved method for determinig saturated aliphatic aldehydes (SAA) in docosahexaenoic acid (DHA)‐rich oils is developed. The changes of SAA content during the oxidation of DHA‐rich oil is monitored. Furthermore, a Michael addition reaction is found to significantly reduce the AV of oxidized oils, from 172.5 to 11.7. The concentration of SAAs does not display significant differences and can clearly identify the low‐quality oil. These results demonstrate that the SAA content might be a potential index to identify oxidized oils, which could serve as a good supplement to the AV index.

show abstract

Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator

Cited by 31 publications

References 35 publications

Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during thein vitrodigestion of slightly oxidized soybean oil

Development of an Improved Method to Determine Saturated Aliphatic Aldehydes in Docosahexaenoic Acid‐Rich Oil: A Supplement to p‐Anisidine Value

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