Literature DB >> 24176324

Role of moisture on the lipid oxidation determined by D(2)O in a linoleic acid model system.

Ji Young Kim1, Mi-Ja Kim, JaeHwan Lee.   

Abstract

The possibility of moisture, as an active substance for lipid oxidation, was determined in linoleic acid model systems containing deuterium oxide (D2O) and deuterium free H2O, by measuring the headspace oxygen content and headspace volatiles. Mixtures of D2O and H2O, at the ratio of 3:0, 2:1, 1:2, and 0:3 (w/w), were added to linoleic acid and oxidised at 60°C. The existence of deuterium in headspace volatiles, was indirectly determined by comparing the amount of fragmented mass to charge ratio (m/z), which was 73.1/72.1 for d1-pentane/pentane, 57.0/56.0 for d1-2-propenal/2-propenal, 101.1/100.1 for d1-hexanal/hexanal, 113.1/112.1 for d1-t-2-heptenal-D/t-2-heptenal, and 153.2/152.2 for d1-2,4-decadieanl/2,4-decadieanl. As the oxidation time increased to 12h, the ratio of 73.1/72.1 (m/z) for pentane and 57.0/56.0 for 2-propenal increased significantly with a concentration dependent manner of deuterium oxide, which implies water was incorporated as a substrate during volatile formation. However, hexanal, t-2-heptenal, and 2,4-decadieanl did not follow the patterns of pentane and 2-propenal, implying that the formation mechanisms of these volatiles may not share the same pathways with pentane and 2-propenal. This study showed that moisture participates for the formation of volatiles and moisture may act as a substrate for lipid oxidation.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Deuterium oxide; Headspace volatiles; Lipid oxidation; Water

Mesh:

Substances:

Year:  2013        PMID: 24176324     DOI: 10.1016/j.foodchem.2013.09.025

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  6 in total

1.  Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O).

Authors:  Chan Kyu Lee; Bo Ra Yi; Sung Hwa Kim; Hyung Seok Choi; Mi-Ja Kim; Jae Hwan Lee
Journal:  Food Sci Biotechnol       Date:  2018-06-21       Impact factor: 2.391

2.  Effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system.

Authors:  Sumi Oh; Changkyu Lee; Seo Yeong Gim; Mi-Ja Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2016-06-30       Impact factor: 2.391

3.  Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil.

Authors:  Federica Balestra; Vito Verardo; Silvia Tappi; Maria Fiorenza Caboni; Marco Dalla Rosa; Santina Romani
Journal:  J Food Sci Technol       Date:  2019-07-05       Impact factor: 2.701

Review 4.  Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities.

Authors:  Ahmad Rois Mansur; Sang Gil Lee; Bong-Han Lee; Sang Gyu Han; Sung-Won Choi; Won-Jae Song; Tae Gyu Nam
Journal:  Food Sci Biotechnol       Date:  2022-03-19       Impact factor: 3.231

5.  Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil-water system at different interfaces.

Authors:  YongJun Kwon; Seungbeen Jo; HeeSun Na; SungHwa Kim; Mi-Ja Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2019-10-05       Impact factor: 2.391

6.  Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil.

Authors:  Bo Li; Lina Zhao; Hongjian Chen; Dewei Sun; Boxin Deng; Jinwei Li; Yuanfa Liu; Fei Wang
Journal:  PLoS One       Date:  2016-12-09       Impact factor: 3.240

  6 in total

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