Agnes Dias Fabiano Thamyris, Grassmann Roschel Gabriela, Alves Castro Inar
LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
J Sci Food Agric. 2018 May;98(7):2518-2529. doi: 10.1002/jsfa.8739. Epub 2017 Nov 28.
Omega-3 fatty acids (n3 FA) promote beneficial effects on cardiovascular diseases, but they are highly susceptible to oxidation, which leads to the formation of potentially toxic secondary products. In this study, the antioxidant capacity of natural compounds (sinapic acid and rutin) was evaluated using an accelerated model to oxidize the oils. Five inducers (temperature, Fe , 2,2'-azobis(2-amidinopropane) dihydrochloride, ascorbyl palmitate and the hydrophobic 2,2'-azobis-2,4-dimethylvaleronitrile (AMVN)) were combined in a factorial design to accelerate the oxidation of three oils (flaxseed, echium and fish) containing different sources of n3 FA.
Lipid hydroperoxide (LOOH) and thiobarbituric acid reactive substance (TBARS) concentrations estimated using the regression models did not differ from the observed values. AMVN + Fe increased TBARS in all samples.
The values for the oxidative markers obtained 48 h after induction were similar to those obtained when the oils were heated at 60 ° C for 15 days. Of a number of volatile compounds formed from the oxidation of different n3 FA sources, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, decanal, undecanal and (E)-2-undecenal were identified in all samples and could be used as more specific oxidative markers. Using the accelerated model, rutin improved the oxidative stability of fish oil, probably due to the presence of a catechol group in its chemical structure. © 2017 Society of Chemical Industry.
ω-3脂肪酸（n3 FA）对心血管疾病具有有益作用，但它们极易氧化，会导致潜在有毒次级产物的形成。在本研究中，使用加速氧化模型来评估天然化合物（芥子酸和芦丁）的抗氧化能力。采用析因设计将五种诱导剂（温度、铁、2,2'-偶氮二异丁脒盐酸盐、棕榈酸抗坏血酸酯和疏水性2,2'-偶氮二（2,4-二甲基戊腈）（AMVN））组合，以加速三种含有不同来源n3 FA的油（亚麻籽、奇亚籽和鱼油）的氧化。
使用回归模型估算的脂质氢过氧化物（LOOH）和硫代巴比妥酸反应性物质（TBARS）浓度与观测值无差异。AMVN +铁使所有样品中的TBARS增加。
诱导48小时后获得的氧化标志物值与油在60°C加热15天时获得的值相似。在不同n3 FA来源氧化形成的多种挥发性化合物中，所有样品中均鉴定出（E,E）-2,4-庚二烯醛、（E,E）-2,4-癸二烯醛、癸醛、十一醛和（E）-2-十一碳烯醛，它们可作为更具特异性的氧化标志物。使用加速模型，芦丁提高了鱼油的氧化稳定性，这可能归因于其化学结构中存在儿茶酚基团。© 2017化学工业协会。
