Pignitter Marc, Zaunschirm Mathias, Lach Judith, Unterberger Laura, Kopic Antonio, Keßler Claudia, Kienesberger Julia, Pischetsrieder Monika, Eggersdorfer Manfred, Riegger Christoph, Somoza Veronika
Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
Department of Chemistry and Pharmacy, University of Erlangen-Nürnberg, Erlangen, Germany.
J Sci Food Agric. 2018 Feb;98(3):1240-1247. doi: 10.1002/jsfa.8766. Epub 2017 Nov 27.
The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9- and 13-hydroperoxy octadecadienoic acid (9-HpODE and 13- HpODE), was quantified after short-term heating and conditions representative of long-term domestic storage in samples of linoleic acid, canola, sunflower and soybean oil, by means of stable isotope dilution analysis-liquid chromatography-mass spectroscopy.
Although heating of pure linoleic acid at 180 °C for 30 min led to an almost complete loss of 9-HpODE and 13-HpODE, heating of canola, sunflower and soybean oil resulted in the formation of 5.74 ± 3.32, 2.00 ± 1.09, 16.0 ± 2.44 mmol L 13-HpODE and 13.8 ± 8.21, 10.0 ± 6.74 and 45.2 ± 6.23 mmol L 9-HpODE. An almost equimolar distribution of the 9- and 13-HpODE was obtained during household-representative storage conditions after 56 days, whereas, under heating conditions, an approximately 2.4-, 2.8- and 5.0-fold (P ≤ 0.001) higher concentration of 9-HpODE than 13-HpODE was detected in canola, soybean and sunflower oil, respectively.
A temperature-dependent distribution of HpODE regioisomers could be shown in vegetable oils, suggesting their application as markers of lipid oxidation in oils used for short-term heating. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
植物油的氧化变质通常用过氧化物值来衡量，因此未考虑可能具有不同生物活性作用的单个脂质氢过氧化物异构体的贡献。因此，通过稳定同位素稀释分析 - 液相色谱 - 质谱法，对亚油酸、菜籽油、向日葵油和大豆油样品在短期加热以及代表长期家庭储存的条件下9 - 氢过氧十八碳二烯酸（9 - HpODE）和13 - 氢过氧十八碳二烯酸（13 - HpODE）的形成进行了定量分析。
尽管在180°C下将纯亚油酸加热30分钟导致9 - HpODE和13 - HpODE几乎完全损失，但菜籽油、向日葵油和大豆油加热后分别生成了5.74±3.32、2.00±1.09、16.0±2.44 mmol/L的13 - HpODE以及13.8±8.21、10.0±6.74和45.2±6.23 mmol/L的9 - HpODE。在模拟家庭储存条件下56天后，9 - HpODE和13 - HpODE获得了几乎等摩尔分布，然而，在加热条件下，分别在菜籽油、大豆油和向日葵油中检测到9 - HpODE的浓度比13 - HpODE高约2.4倍、2.8倍和5.0倍（P≤0.001）。
植物油中可以显示出氢过氧十八碳二烯酸（HpODE）区域异构体的温度依赖性分布，这表明它们可作为短期加热用油中脂质氧化的标志物。©2017作者。《食品与农业科学杂志》由John Wiley & Sons Ltd代表化学工业协会出版。
