Caño-Ochoa Sofía Del, Ruiz-Aracama Ainhoa, Guillén María D
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain.
Antioxidants (Basel). 2022 Mar 22;11(4):604. doi: 10.3390/antiox11040604.
Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, neither the identity of most of the formed compounds in this complex process nor the way in which their formation is affected by the strategy used are well known. In this context, the effect the temperature increase and the enrichment level in alpha-tocopherol on the evolution of the walnut oil oxidation, as a model of an oil rich in polyunsaturated omega-6 acyl groups, submitted to storage conditions, are tackled by H NMR. The study has allowed knowing the degradation kinetic of both the oil acyl groups and alpha-tocopherol, the identification of a very high number of oxylipins and the kinetic of their formation. The temperature increase accelerates the formation of all oxylipins, favouring the formation of hydroperoxy conjugated ,-dienes and related derivatives versus that of the ,-isomers. The enrichment in alpha-tocopherol accelerates the formation of hydroperoxy conjugated ,-dienes and related derivatives, and delays in relation to the formation of the former that of the ,-isomers and related derivatives, hindering, to a certain extent, the formation of the latter in line with the enrichment level.
脂质氧化会导致食物变质并形成有毒化合物。因此，在食品中添加能够避免、延缓或最小化这种降解过程的化合物是一种常用策略。然而，在这个复杂过程中形成的大多数化合物的身份以及它们的形成方式如何受到所采用策略的影响，目前还不太清楚。在这种情况下，核磁共振氢谱（H NMR）研究了温度升高和α-生育酚富集水平对核桃油氧化过程的影响，核桃油是富含多不饱和ω-6酰基的油脂模型，处于储存条件下。该研究使得我们能够了解油脂酰基和α-生育酚的降解动力学，鉴定出大量的氧化脂质及其形成动力学。温度升高会加速所有氧化脂质的形成，相比于α,β-异构体，更有利于氢过氧基共轭α,β-二烯及其相关衍生物的形成。α-生育酚的富集加速了氢过氧基共轭α,β-二烯及其相关衍生物的形成，相对于前者，延迟了α,β-异构体及其相关衍生物的形成，并且在一定程度上随着富集水平的增加而阻碍了后者的形成。
